Stuffed Zucchini Provencal

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Recipe by Tona C.

You can never have too many zucchini recipes when there's a bumper crop in everybody's garden! From the kitchen of Tona Thornburg Court, Bridgeton MO.

Ingredients Nutrition


  1. Cook zucchini in boiling water 4 minutes; drain under cold water.
  2. Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
  3. Arrange shells in buttered 7x11 baking dish.
  4. Chop pulp; cook 2 minutes in olive oil with onion, garlic and ham. Stir in tomato, parsley, black olives, basil and oregano. Season to taste with salt and pepper.
  5. Stuff mixture into zucchini shells; cover dish with aluminum foil.
  6. Bake at 325 degrees 25-30 minutes, until hot.

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