Stuffed Zucchini Provencal

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook zucchini in boiling water 4 minutes; drain under cold water.
  • Cut lengthwise in half; scoop out pulp leaving 1/4" shell.
  • Arrange shells in buttered 7x11 baking dish.
  • 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.
  • Stuff mixture into zucchini shells; cover dish with aluminum foil.
  • Bake at 325 degrees 25-30 minutes, until hot.
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