Stuffed Zucchini Andalouse (Zucchini Ham Beef)
Submitted by wbga
Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minAndalouse cooking is all about making simple ingredients sing, and this stuffed zucchini is a textbook example.
Small zucchini get parboiled and hollowed out, then the scooped pulp gets mixed with chopped beef, ham, mushrooms, tomatoes, green pepper, garlic, and soft breadcrumbs. Pile it all back into the shells and bake until everything is heated through and fragrant.
It’s the kind of no-nonsense, one-dish supper that stretches leftover meat into something that feels entirely intentional. A splash of stock keeps the filling moist if it needs it.
Kitchen Tips
- This is a great recipe for using up leftover roast beef or holiday ham. Chop them fine so they blend evenly with the vegetables.
- Only parboil the zucchini for 5 minutes. You want them firm enough to hold their shape as boats during baking.
- Pile the filling high. It compacts as it bakes and you want generous, hearty portions.
Ingredients
Directions
Cook zucchini in salted water 5 minutes; cut in half length-wise remove pulp.
Combine pulp with remaining ingredients; pile this into zucchini and bake in moderate oven (350F) for 30 minutes.
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