STUFFED ZUCCHINI PROVENCAL
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.
Provided by Tona C.
Categories Vegetable
Time 1h
Yield 8 zucchini halves, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 74.2, Fat 5.6, SaturatedFat 0.8, Sodium 184.8, Carbohydrate 5.8, Fiber 1.7, Sugar 2.7, Protein 1.6
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