Zucchini Stuffed With Ham and Parmesan

A great summer side dish. Use medium-sized zucchini. You can prepare zucchini for baking up to 1 day ahead. Keep covered and refrigerated.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil, divided
• 1 1⁄2 cups  chopped onions
• 3  garlic cloves, minced
• 4  ounces  lean smoked ham, minced
• 1  cup  fresh breadcrumb
• 1  cup  freshly grated parmesan cheese, divided
• 1⁄2 cup  chopped Italian parsley
• 1  large egg (beaten)
• 8  medium zucchini, horizontal top cut off

Directions

1. Heat 1 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir ham, breadcrumbs, 1/2 cup cheese, and parsley into onion mixture. Season stuffing to taste with salt and pepper. Stir in egg.
2. Brush 13x9x2" glass baking dish with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving 1/4" thick shell. Fill zucchini shells with stuffing; arrange in dish. Drizzle with 2 tablespoons of oil. Sprinkle with 1/2 cup cheese.
3. Bake in preheated 350 degree oven uncovered 40 minutes. Increase heat to 400 degrees. Bake until tender and beginning to brown, about 15 minutes longer.