Zucchini Stuffed with Mushrooms and Ham

Courgettes Farcies

Preparation info

  • Serves

    4 or 8

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

ONE OF MY FAVORITE ways of preparing zucchini is to fill scooped-out halves with a combination of ham, mushrooms, and onions and top with a cheese sauce. The stuffing and sauce can be made in advance and refrigerated. The stuffed zucchini should be assembled the day of serving.

As a first course, one half zucchini is sufficient, and for a lunch or light supper I serve two together with bread, wine, and dessert.


  • 4 zucchini, 6 to 8 inches long, peeled if necessary (see Note)
  • ¼ pound ham (boiled, baked, or smoked), finely chopped
  • ¼ teaspoon fresh or dried thyme leaves
  • 5 sprigs parsley, chopped
  • Duxelles
  • Mornay Sauce
  • 2 tablespoons milk
  • Butter, for baking dish
  • 2 ounces Swiss-style cheese, such as Gruyère or Emmentaler, grated (about cup)


    1. Preheat the oven to 475°F with the rack in the upper third of the oven. Bring 4 quarts of water to a boil in a large pot over high heat.
    2. Cut the zucchini in half lengthwise and scoop out the seeds with a teaspoon.
    3. Place the zucchini halves in the boiling water and blanch until tender, 3 to 5 minutes, depending on freshness. Drain on paper towels.
    4. Stir the ham, thyme, and parsley into the duxelles. If the Mornay sauce was made ahead of time, reheat it. Thin the sauce with the milk and bring to a boil. Whisk well. Stir 5 to 6 tablespoons of the hot sauce into the stuffing.
    5. Butter a baking dish or ovenproof platter that will hold all the zucchini. Fill each zucchini half with stuffing and place in the baking dish. Spoon the sauce over the stuffed zucchini and sprinkle with the grated cheese. (The dish can be prepared to this point up to 1 day in advance and refrigerated.)
    6. Bake until the sauce is bubbling and the cheese begins to brown, 6 to 8 minutes.