Baked Stuffed Zucchini Baskets Recipe
Photo source: Grandmother's Kitchen
These Stuffed Baked Zucchini Basket are filled with grated carrot, slivered deli ham and is deliciously seasoned to create a meal onto itself or could be the vegetable to accompany a meat, fish or poultry dish.
1/2 cup carrot, grated
2-4 thin slices lean deli ham
1/2 cup precooked white rice, cooled
1/2 cup fine bread crumbs (we used a healthy grain and seed bread)
2 Tablespoons fine and freshly chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup diced fresh tomato
1/2 cup grated cheddar cheese
Makes 2-4 servings depending if main dish or side dish.
Preheat oven to 350 degrees F.
Grease a baking dish that is an appropriate size to hold the 4 halves without stacking.
Cut the unpeeled zucchini’s in half lengthwise. Put the halves into a pot big enough that you do not have to stack them, cover with water, add 1/2 teaspoon salt to the water, bring to a boil and cook for 5 minutes.
Drain, remove the boiled zucchini halves and put them onto a plate lined with paper towels that will absorb the water.Scoop out the seeds and enough pulp to make the basket wells that will hold the stuffing. Discard the scooped out insides.
While the zucchini are boiling prepare the stuffing.Grate the carrot with a fine grater. Chop the ham slices into small pieces. Cut and crumble the bread to make the crumbs.In a bowl, mix together the grated carrot, ham, bread crumbs, cooked cooled rice, parsley, salt and pepper and finally once combined gently stir in the diced tomatoes.
Place the cooked zucchini halves into the greased baking dish and use a small spoon to scoop the filler into the zucchini halves.
Sprinkle the grated cheese on top.Bake for 20-25 minutes or until heated through.