Stuffed Zucchini with Ham and Parmigiano

Ingredients

• 6courgettes
• 3 mediumpotatoes
• 100 g (3.5 oz)ham, cut into small cubes
• 100 g (3.5 oz)grated Parmigiano cheese
• 3 thin slicesEmmental cheese
• 1egg
• to tastesalt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Boil the courgettes

   Wash the courgettes and trim off their ends. Boil them in lightly salted water for ¾ minutes.

2. 2

   Shape the boats

   Lift the courgettes out of the water and cut each one in half lengthways. Scoop out some of the flesh with a spoon or melon baller to make boat shapes.

3. 3

   Mash the potatoes

   Set the courgette boats aside. Put the previously boiled potatoes in a bowl and crush them.

4. 4

   Add the filling

   Mix the egg into the potatoes, followed by the grated Parmigiano and then the ham cubes.

5. 5

   Fill the courgettes

   Stir the filling together, then spoon it into the courgette boats.

6. 6

   Add the cheese

   Put the stuffed courgettes in a baking dish with a little extra-virgin olive oil. Cut a few thin strips from the Emmental slices and lay them over the courgettes.

7. 7

   Bake until golden

   Bake at 180°C (350°F) for about 15 minutes, or until golden and crisp.

What are stuffed courgettes?

Stuffed courgettes are hollowed-out courgette halves filled with a savoury mixture and baked. Versions of stuffed vegetables are found in Italian home cooking, with fillings varying from place to place and kitchen to kitchen.

Here, potato gives the filling body, while ham and Parmigiano bring savoury depth. Emmental on top melts and browns in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 0g protein, 0g carbs, 4g fat.

Potatoes provide most of the carbohydrate, while the ham, egg and cheeses contribute protein and the cheeses and olive oil contribute fat. Pair a portion with a green salad or another non-starchy vegetable for a more balanced plate.

The courgette boats

Trim the ends before boiling so the courgettes are easy to halve lengthways. Scoop out only enough flesh to make room for the filling, leaving the skins intact to hold their shape.

The recipe calls for a very brief boil of ¾ minutes. Keep an eye on them, as the aim is to soften them slightly without making them too fragile to fill.

A filling that holds together

Potatoes: crush the previously boiled potatoes in a bowl so they can combine with the other ingredients. A few small lumps are fine; the mixture does not need to be completely smooth.

Egg and cheese: mix these through the potato before adding the ham. The egg helps bind the filling, and Parmigiano adds a firm, savoury flavour.

Getting the topping right

Cut the Emmental into narrow strips and spread them over the tops rather than covering the filling in a thick layer. This lets the cheese melt and colour during the short bake.

Use just a little olive oil in the baking dish, as directed. It helps coat the base without leaving the courgettes sitting in excess oil.

Baking and doneness

The oven is set to 180°C and the stated baking time is about 15 minutes. Start checking towards the end of that time, since the courgettes and filling have already been prepared before they go into the oven.

Look for golden, crisp-looking cheese on top. If the courgettes are tender and the topping has coloured, they are ready to serve.

Serving the courgettes

Serve them warm as a main with a crisp green salad, or offer smaller portions alongside another Italian-inspired dish. Their potato and ham filling makes them more substantial than a plain vegetable side.

A simple salad with a sharp dressing can balance the richness of the cheeses. Serve soon after baking, while the topping is still warm.

Recipe notes & tips

• Boil the courgettes only briefly so they remain sturdy enough to scoop and fill.
• Use a spoon or melon baller to remove the flesh without cutting through the skins.
• Make sure the potatoes are boiled before crushing them, as the recipe specifies.
• Cut the Emmental into thin strips so it can melt and brown during the brief bake.
• Check the topping near the end of the 15-minute baking time for the stated golden, crisp finish.

Variations

• Use another melting cheese: swap the Emmental for a similar cheese that browns well.
• Add herbs: mix chopped parsley or chives into the potato filling.
• Season the filling: add a little black pepper alongside the salt.
• Use cooked ham: dice leftover cooked ham into small cubes for the filling.
• Serve with salad: add dressed leaves for a fresh contrast to the warm, cheesy courgettes.

Common mistakes to avoid

• Overboiling the courgettes: they can become too soft to hold the filling, so keep the blanching brief.
• Scooping through the skin: leave enough courgette around the outside to keep each boat intact.
• Adding large ham pieces: cut the ham into small cubes so it mixes evenly through the filling.
• Using thick cheese pieces: cut the Emmental into thin strips so it has time to melt in the oven.
• Baking past the colour cue: check at about 15 minutes and take the dish out when the tops are golden and crisp.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat in an oven until hot throughout; the topping may soften during storage.

Frequently asked questions