Stuffed Zucchini with Ham and Mushrooms

Preheat oven to 350°F. Wash and scrub the zucchini; split each in half lengthwise. Scoop out the seeds and pulp, leaving shells about 1/3-inch to 1/2-inch thick.

Steam the zucchini halves until almost tender, about 8-12 minutes, depending on the size of the zucchini. Note that for a jumbo zucchini, you'll need to get a little creative with the steaming, as the halves won't fit in a normal steamer. I steamed mine in a fish poacher. You could put a large zucchini on a rack in a roasting pan over half and inch of boiling water, cover it with aluminum foil and cook it in a hot oven until almost tender.

While the zucchini is steaming, melt 3 Tbsp of butter in a large sauté pan, add the chopped onions and sliced mushrooms, sauté until soft. Stir in the ham, parsley, Worcestershire sauce. Season to taste with salt, pepper, and cayenne. Pile the stuffing into well-drained zucchini shells.

Mix the bread crumbs and grated cheese together and sprinkle over the stuffed zucchini. Melt 1 Tbsp of butter and drip over the bread crumbs. Place the zucchini boats in a greased baking pan; bake at 350°F until toasted on top and heated through, 20-30 minutes.

Serves 4.