Ham Stuffed Squash or Zucchini Boats

READY IN: 50mins
Recipe by Marg CaymanDesigns

I was served this when I was a guest at someone's house as a teen. At the time I would have told you I didn't like squash but I enjoyed these!

Top Review by Krista Roes

I made this as written, using Zucchini. The stuffing was salty but good, but the Zucchini underneath tasted blah. I probably would have salted the Zucchini underneath and used a less salty ham (my own fault) in the mix. My husband liked it, and I'll make it again. Thanks.

Ingredients Nutrition


  1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
  2. Chop pulp and set aside.
  3. In a large saucepan, cook shells in boiling water for 4-5 minutes.
  4. Drain and set aside.
  5. In another saucepan, sauté onion in butter until tender; remove from the heat.
  6. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
  7. Spoon into shells.
  8. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
  9. Bake at 425°F for 12-15 minutes or until heated through.

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