Ham Stuffed Squash or Zucchini Boats
Transform your summer squash or zucchini into a show-stopping dinner with these Ham Stuffed Squash or Zucchini Boats! Perfectly roasted zucchini or squash halves are hollowed out and packed with a flavorful mixture of diced ham, gooey mozzarella, savory breadcrumbs, and a touch of garlic. Topped with a Parmesan-rich filling, these boats bake to golden perfection, delivering layers of cheesy, hearty goodness in every bite. Ideal as a low-carb, veggie-forward dinner or a crowd-pleasing side dish, this recipe is easy to prepare yet undeniably impressive. With just 20 minutes of prep and a balance of fresh and comforting flavors, these stuffed boats are a versatile and satisfying dinner solution. Perfect for zucchini season or anytime you’re looking for a creative way to use up fresh produce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces medium-sized zucchini or yellow squash
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1.5 cups cooked ham, diced
- 1 cup shredded mozzarella cheese
- 0.5 cup breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese
- 1 egg, lightly beaten
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the zucchini or squash and trim off the ends. Slice each one in half lengthwise.
Using a spoon or a small melon baller, scoop out the seeds and some of the flesh from the center of each zucchini or squash half to create a boat shape. Be careful not to pierce through the bottom.
Chop the scooped-out flesh finely and set it aside.
Brush the zucchini or squash boats lightly with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Arrange the boats on the prepared baking sheet, hollow side up, and bake for 10 minutes to slightly soften them. Remove from the oven and set aside.
While the boats are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced ham and the chopped zucchini or squash flesh to the skillet. Cook for 3-4 minutes until the mixture is softened and slightly browned. Remove from heat.
In a mixing bowl, combine the cooked ham mixture, shredded mozzarella cheese, breadcrumbs, chopped parsley, Parmesan cheese, the remaining 1/4 teaspoon of salt, the remaining 1/8 teaspoon of black pepper, and the lightly beaten egg. Mix well to form a cohesive stuffing mixture.
Spoon the stuffing mixture evenly into the pre-baked zucchini or squash boats, pressing lightly to pack the filling.
Return the stuffed boats to the oven and bake for 20 minutes, or until the filling is golden and bubbling.
Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped parsley and grated Parmesan if desired.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 7724 mg | 336% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1247 mg | 96% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3156 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
