Zucchini And Ham Scallop
A hearty zucchini and ham casserole with creamy mushroom soup and stuffing, perfect for a comforting family dinner or casual gathering, combining savory flavors and tender vegetables.
Ingredients
Instructions
- Pare the zucchini, dice, and cook for 7 minutes.
- Drain thoroughly, reserving 1 1/2 cups of zucchini.
- Fork beat the egg in a bowl, then combine with the mushroom soup and milk.
- Add the diced cooked ham, chopped onion, drained zucchini, and 3/4 cup of the Pepperidge Farm stuffing mix; toss lightly to combine.
- Turn the mixture into an oiled 10 x 6 x 1 3/4-inch baking dish.
- Combine the remaining 1/4 cup stuffing mix with oil and cheese, then sprinkle over the top of the dish.
- Bake uncovered at 350°F (175°C) for about 1 hour.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the mixture. If you don't have Pepperidge Farm stuffing mix, any dry stuffing mix can work as a substitute. You can experiment with different types of cheese on top, such as cheddar or mozzarella, for added flavor. Be sure to thoroughly drain the zucchini to avoid excess moisture in the dish.
Serving Suggestions
This Zucchini and Ham Scallop pairs beautifully with a simple green salad or steamed vegetables for a well-rounded meal. For a heartier option, serve it alongside crusty bread or a warm biscuit. It's perfect for brunch or as a comforting dinner. Consider serving it with a side of Philly Guacamole Dip for a tasty appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scallop in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Ham Scallop contains roughly 559 calories, with 9g protein, 57g carbohydrates, and 33g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes, you can sauté fresh mushrooms and mix them with a bit of cream or milk to create a homemade substitute for cream of mushroom soup. This will add a fresher flavor to the dish, but make sure to adjust the liquid content accordingly to maintain the right consistency.
Is there a vegetarian option for this recipe?
Absolutely! To make a vegetarian version, simply omit the ham and use vegetable broth instead of the condensed soup. You can also add more vegetables like bell peppers or spinach for added nutrition and flavor. Explore vegetarian recipes for more options that fit your dietary preferences.
How do I know when the scallop is done baking?
The scallop is done when it is bubbly and golden on top, typically after about 1 hour at 350°F (175°C). You can also insert a knife in the center; it should come out clean if the dish is fully cooked. Let it rest for a few minutes before serving to allow flavors to meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).