October 29th, 2013

Ham-Stuffed Zucchini & Eggplant

thomeKitchen

You’re in for a healthy treat this week! The following recipe blog actually contains two recipes. While the zucchinis and eggplants are all stuffed with our Thin ‘n Trim Ham Steak, each stuffing is actually different. You can even interchange the two stuffings if you would like. The zucchinis I purchased were about 8 inches long, while the eggplants were from the garden, and only about half the size of the zucchinis.

I forgot to sit down and crunch the numbers, but aside from the vegetables and mushrooms, you’re not looking at too much of anything else. And of course, just remember that our Ham Steaks are low sodium and 95% fat free!


Ham-Stuffed Zucchini & Eggplant

Ham-Stuffed Zucchini recipe page  |  Ham-Stuffed Eggplant recipe page

Ingredients:

Ham-Stuffed Zucchini & Eggplants Main Ingredients

Zucchini Stuffing:
• 2 long zucchinis
• 1 pack Thin ‘n Trim Ham Steak, cubed
• 3 tbsp. butter
• 3 oz. mushrooms, chopped
• 3 oz. onions, chopped
• 2 oz. mini sweet peppers, chopped
• 2 tsp. parsley flakes
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. cayenne pepper
• 1/3 cup grated parmesan cheese
• 1/3 cup panko bread crumbs

Eggplant Stuffing:
• 2 small eggplants
• 1/4 cup Thin ‘n Trim Ham Steak, cubed
• 3 tbsp. butter
• 1/4 cup onions, chopped
• 1/4 cup mushrooms, chopped
• 1/4 cup mini sweet peppers, chopped
• salt and black pepper to taste
• 1/4 cup sour cream
• 1-1/2 tbsp. grated parmesan cheese

 

Directions:?
Zucchini & Eggplant Prep:
1. After cleaning each of the zucchinis and eggplants, cut them in half, lengthwise.
2. Scoop out the seeds and pulp from the middle of each of the zucchini and eggplant halves, leaving about a 1/3 to 1/2 inch thickness. The eggplant pulp will be used as part of the eggplant stuffing, so chop it up and set it aside.

Zucchini PrepEggplant Prep
3. Preheat the oven to 350°F.

Stuffing Preparation:
Zucchini:
1. Melt the butter in a heated pan.
2. Add the mushrooms, onions, and sweet peppers, cooking until the onions are translucent and the peppers are somewhat soft.

Zucchini - Pan - Veggies
3. Add in the cubed ham steak, parsley flakes, Worcestershire sauce, cooking for another minute.
4. Add the salt, ground pepper, and cayenne pepper and stir well.Zucchini - Pan - Veggies & Ham 5. Remove from heat and set aside.

Eggplant:
1. Melt the butter in a heated pan.
2. Add the chopped eggplant pulp, mushrooms, onions, and sweet peppers. Cook until the onions are translucent and the eggplant is soft.
Eggplant - Pan - Veggies
3. Add in the cubed ham steak, salt and pepper, cooking for about another minute.
4. Add the sour cream and stir well.

Eggplant - Pan - HamEggplant - Pan - Sour Cream

5. Remove from heat and get ready for stuffing.

Stuffing & Baking:

1. Spoon the zucchini stuffing into each of the zucchini halves. Mix 1/3 cup parmesan cheese and 1/3 cup panko. Top the stuffed zucchini halves with the panko-cheese mixture.
2. Spoon the eggplant stuffing into each of the eggplant halves. Top the stuffed eggplant halves with 1-1/2 tbsp. of parmesan cheese (divided evenly).

Zucchini StuffedEggplant Stuffed

3. Place all of the stuffed halves into a greased baking dish. Bake for roughly 25-30 minutes, until the top is toasted and the halves are heated through.
4. Remove from heat, serve, and enjoy!

Ham-Stuffed Zucchini & Eggplant Recipe using Thin 'n Trim Ham Steak

Ham-Stuffed Zucchini Recipe using Thin 'n Trim Ham Steak?Ham-Stuffed Eggplant Recipe using Thin 'n Trim Ham Steak

thomeKitchen

One response to “Ham-Stuffed Zucchini & Eggplant”

  1. I don’t even know the way I stopped up here, however I believed this put up was once good. I do not realize who you are however definitely you’re going to a well-known blogger when you are not already. Cheers!

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