Ingredients
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4 medium summer squash (about 6 inches) or 4 medium zucchini (about 6 inches)
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1 small onion, finely chopped
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2 tablespoons butter or 2 tablespoons margarine
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1 cup diced cooked ham
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1/2 cup dry breadcrumbs
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1/2 cup shredded cheddar cheese
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1/2 cup shredded parmesan cheese, divided
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1 teaspoon paprika
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1/4 teaspoon pepper
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1 egg, beaten
Instructions
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
- Chop pulp and set aside.
- In a large saucepan, cook shells in boiling water for 4-5 minutes.
- Drain and set aside.
- In another saucepan, sauté onion in butter until tender; remove from the heat.
- Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
- Spoon into shells.
- Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
- Bake at 425°F for 12-15 minutes or until heated through.