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A Coruña–Style Ham and Cheese Stuffed Zucchini

Name: A Coruña–Style Ham and Cheese Stuffed Zucchini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish, Galician
Ingredients: 3 medium zucchini; 1/2 medium yellow onion, finely chopped; 2 tablespoons extra-virgin olive oil; 1 medium ripe tomato, finely diced; 2 tablespoons Spanish-style fried tomato sauce; 8 ounces (50 g) cooked ham, finely chopped; 4 ounces (40 g) jamón serrano, finely chopped; 4 ounces (40 g) Parmesan or Galmesano cheese, finely grated; 2 ounces (120 g) Arzúa-Ulloa or another mild creamy melting cheese, grated; 1/4 teaspoon dried oregano; 1 small pinch ground nutmeg; 1 small pinch crushed red pepper or finely chopped red chile, optional; Fine salt, to taste; Freshly ground black pepper, to taste; 2 ounces (120 g) Tetilla or another mild creamy melting cheese, grated, for topping; 1 tablespoon finely chopped fresh parsley, for serving

Tender zucchini boats filled with two kinds of ham, tomato, herbs, Parmesan, and creamy cheese, then baked until golden.

Prep25 min

Cook30 min

Total55 min

Serves4 servings

Jump to Recipe

These A Coruña–style stuffed zucchini combine tender vegetable boats with a rich filling of cooked ham, jamón serrano, tomato, herbs, Parmesan, and creamy melting cheese. A final layer of cheese browns under the broiler for a savory, golden finish.

The recipe takes inspiration from Galician ingredients such as Arzúa-Ulloa, Tetilla, and Galmesano, while offering practical American substitutes. It can be served hot as a main course or enjoyed warm or at room temperature as part of a larger meal.

Why You’ll Love This Recipe

The zucchini shells become tender while remaining sturdy enough to hold the generous filling.
Cooked ham and jamón serrano provide two complementary layers of savory pork flavor.
A combination of Parmesan and creamy melting cheese creates a rich filling and golden topping.
The tomato, oregano, nutmeg, and optional chile balance the richness of the ham and cheese.
The stuffed zucchini can be assembled ahead and baked shortly before serving.

Ingredient Notes

Zucchini

Choose medium zucchini that are relatively straight and similar in size. Very large zucchini may contain watery flesh and large seeds, while very small ones can be difficult to hollow out.

Jamón serrano

Spanish cured ham contributes concentrated savory flavor and saltiness. Add salt cautiously after the ham has been incorporated into the filling.

Cooked ham

Use a thick slice or unsweetened deli ham that can be finely chopped. Check the ingredient label because some packaged hams contain starches, dairy, or soy.

Galician cheeses

Arzúa-Ulloa and Tetilla are mild, creamy cheeses that melt smoothly. Young Gouda, Havarti, Monterey Jack, or low-moisture mozzarella provide a similar practical result.

Parmesan or Galmesano

A firm aged cheese adds depth and helps bind the filling. Finely grate it so it melts evenly into the warm vegetables.

Spanish fried tomato sauce

Tomate frito is smoother and more concentrated than raw tomato. It adds sweetness and body without making the filling excessively wet.

Expert Tips

Use a melon baller or small spoon to remove the zucchini flesh without piercing the shells.
Leave a border of zucchini flesh around the skin so the boats remain strong enough to hold the filling.
Drain the partially cooked zucchini cut-side down for several minutes to prevent water from collecting beneath the filling.
Cook the vegetable mixture uncovered after adding the ham so excess liquid evaporates before the cheese is mixed in.
Let the filling cool slightly before adding the grated cheese so it remains creamy instead of immediately releasing oil.
Broil only until the topping is lightly browned, since creamy cheeses can darken quickly under direct heat.

Serving Suggestions

Serve two stuffed zucchini halves per person with a salad of mâche, cherry tomatoes, and a simple wine-vinegar dressing.

Pair the zucchini with crusty bread and roasted peppers for a casual Spanish-style lunch.

Serve smaller portions alongside grilled chicken, pork, or fish as a substantial vegetable side dish.

Offer a fresh tomato salad to provide acidity and contrast with the creamy cheese filling.

Storage and Reheating

Refrigerate leftover stuffed zucchini in an airtight container for up to 3 days. Reheat them in a 350°F (175°C) oven for 12 to 15 minutes, or until the center reaches 165°F (74°C). Individual portions can also be microwaved, although the zucchini will become softer. Freezing is not recommended because thawed zucchini can release substantial water and lose its texture.

Frequently Asked Questions

Can I prepare the stuffed zucchini in advance?

Yes. Prepare and fill the zucchini up to one day ahead, cover the baking dish, and refrigerate it. Add a few extra minutes to the baking time when cooking directly from the refrigerator.

What can I substitute for Galician cheese?

Use young Gouda, Havarti, Monterey Jack, or low-moisture mozzarella for the creamy cheeses and Parmesan or Grana Padano in place of Galmesano.

How do I prevent stuffed zucchini from becoming watery?

Do not overboil the shells, drain them thoroughly, cook the chopped filling until excess moisture evaporates, and remove any visible liquid before adding the cheese.

Do I need to peel the zucchini?

No. The skin is edible and helps the zucchini boats retain their shape. You may peel alternating strips for a decorative appearance while leaving enough skin for support.

CuisineSpanish, Galician CourseMain Course Yield4 servings NutritionApprox. 410 calories per serving

Ingredients

3 medium zucchini
1/2 medium yellow onion, finely chopped
2 tablespoons extra-virgin olive oil
1 medium ripe tomato, finely diced
2 tablespoons Spanish-style fried tomato sauce
8 ounces (50 g) cooked ham, finely chopped
4 ounces (40 g) jamón serrano, finely chopped
4 ounces (40 g) Parmesan or Galmesano cheese, finely grated
2 ounces (120 g) Arzúa-Ulloa or another mild creamy melting cheese, grated
1/4 teaspoon dried oregano
1 small pinch ground nutmeg
1 small pinch crushed red pepper or finely chopped red chile, optional
Fine salt, to taste
Freshly ground black pepper, to taste
2 ounces (120 g) Tetilla or another mild creamy melting cheese, grated, for topping
1 tablespoon finely chopped fresh parsley, for serving

Instructions

Bring a large pot of lightly salted water to a boil. Preheat the oven to 375°F (190°C).
Wash the zucchini and cut each one in half lengthwise. Scoop out the flesh with a spoon, leaving sturdy shells about 1/4 inch thick. Finely chop the removed flesh and reserve it.
Add the hollowed zucchini halves to the boiling water and cook for about 5 minutes, until slightly tender but still firm enough to hold their shape.
Drain the zucchini thoroughly and arrange the halves cut-side up in a lightly oiled baking dish.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and translucent.
Add the chopped zucchini flesh and season lightly with salt, black pepper, oregano, and nutmeg. Cook for 4 to 5 minutes, stirring occasionally.
Add the diced fresh tomato and optional crushed red pepper. Cover and cook over medium-low heat for 8 minutes.
Stir in the fried tomato sauce, cooked ham, and jamón serrano. Cook uncovered for another 2 to 3 minutes so excess moisture can evaporate.
Remove the skillet from the heat and transfer the filling to a bowl. Spoon off any excess liquid if the mixture appears watery.
Let the filling cool for 5 minutes, then stir in the Parmesan and 4.2 ounces of creamy melting cheese.
Divide the filling among the zucchini shells and top each portion with the remaining grated creamy cheese.
Bake for about 8 minutes, then switch the oven to broil and cook for another 3 to 4 minutes, watching closely, until the cheese is melted and lightly browned.
Sprinkle the stuffed zucchini with chopped parsley and serve hot, warm, or at room temperature.

Notes

Galmesano is a firm Galician cheese inspired by Parmesan. Regular Parmesan or Grana Padano is the most practical US supermarket alternative.

Arzúa-Ulloa and Tetilla are mild, creamy Galician cheeses. When unavailable, use a good melting cheese such as young Gouda, Monterey Jack, Havarti, or low-moisture mozzarella.

Jamón serrano is increasingly available in US supermarkets. Thinly sliced prosciutto is a practical substitute when Spanish cured ham cannot be found.

Spanish tomate frito is a smooth tomato sauce cooked with oil. Plain tomato sauce sautéed briefly with a teaspoon of olive oil can be used instead.

The calorie estimate includes all three cheeses, both kinds of ham, the vegetables, tomato sauce, and approximately 2 tablespoons of olive oil divided among four servings.

Cooked ham and prepared tomato sauce may contain wheat, soy, dairy, or other additives depending on the brand, so those dietary categories have not been applied.

Do not overcook the empty zucchini shells in the water, or they may become too soft to fill and bake neatly.