- Save time and money with these 30-minute one-pan meals perfect for busy weeknights
- Use up garden zucchini with these flavorful, family-friendly Ham and Zucchini Recipes
- Customize easily with simple ingredient swaps that work every time
- Meal prep friendly – all Ham and Zucchini Recipes store perfectly for quick lunches all week
The Perfect Ham and Zucchini Recipes You Need Right Now
Looking for quick dinners that don’t sacrifice flavor? These Ham and Zucchini Recipes solve your weeknight dinner dilemma.
Summer gardens often leave us with mountains of zucchini. Combined with leftover ham, you’ve got the makings of meals that come together in minutes but taste like you spent hours.
Our favorite Ham and Zucchini Recipes check all the boxes: quick, nutritious, and incredibly tasty. Best of all, they’re ready in just 30 minutes with minimal cleanup.
The combination of savory ham and fresh zucchini creates a perfect balance that even picky eaters enjoy. Our main Ham and Zucchini Recipe below is perfect for beginners and experienced cooks alike.
Nutrition Comparison for Ham and Zucchini Recipes
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 320 | 16% |
| Protein | 24g | 48% |
| Carbohydrates | 12g | 4% |
| Fat | 18g | 27% |
| Fiber | 3g | 12% |
| Sodium | 580mg | 24% |
| Vitamin C | 28mg | 31% |
| Potassium | 620mg | 13% |
What You’ll Need for Classic Ham and Zucchini Recipe
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked ham | 2 cups | Diced into ½-inch cubes |
| Zucchini | 3 medium | Sliced into ¼-inch rounds |
| Yellow onion | 1 medium | Diced |
| Garlic | 3 cloves | Minced |
| Red bell pepper | 1 medium | Diced |
| Olive oil | 2 tablespoons | |
| Italian seasoning | 1 teaspoon | |
| Paprika | ½ teaspoon | |
| Salt | ¾ teaspoon | Adjust to taste |
| Black pepper | ¼ teaspoon | |
| Cherry tomatoes | 1 cup | Halved |
| Parmesan cheese | ¼ cup | Freshly grated |
| Fresh parsley | 2 tablespoons | Chopped |
Kitchen Equipment for Ham and Zucchini Recipes
| Tool | Purpose |
|---|---|
| 12-inch skillet | Main cooking vessel |
| Cutting board | For preparing vegetables and ham |
| Chef’s knife | For chopping ingredients |
| Measuring spoons | For precise seasoning |
| Wooden spoon | For stirring |
| Grater | For the Parmesan cheese |
| Timer | To track cooking time |
Possible Substitutions for Ham and Zucchini Recipes
- Ham: Use smoked turkey, chicken, or sausage
- Zucchini: Yellow squash works perfectly
- Parmesan: Substitute with Romano or feta cheese
- Bell pepper: Any color bell pepper works fine
- Olive oil: Swap with avocado oil or butter
Super-Detailed Step-by-Step Instructions for Ham and Zucchini Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 persons
Preparation Phase
- Set up your cooking area
- Clear off your countertop space completely
- Place your cutting board in a stable position
- Take out a clean dish towel and dampen it (to place under your cutting board if needed for stability)
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Dry your hands completely with a clean towel
- Gather all ingredients for your Ham and Zucchini Recipe
- Take out all ingredients from the refrigerator and pantry
- Place them on the counter near your cutting board
- Check that you have everything listed in the ingredients table
- Set out all measuring cups and spoons you’ll need
- Prepare the vegetables – Part 1: Zucchini
- Take your 3 medium zucchini and place them on the cutting board
- Hold each zucchini under cold running water, gently rubbing the surface to remove any dirt
- Use a paper towel to dry the zucchini completely (this helps prevent slipping while cutting)
- Place a zucchini on the cutting board horizontally
- With your non-dominant hand in a “claw” position (fingers curled under), hold the zucchini steady
- Using your chef’s knife, cut off both ends of the zucchini (about ¼ inch from each end)
- Position the zucchini so the cut end is facing you
- Using a slicing motion (not pressing down), cut the zucchini into ¼-inch thick rounds
- Repeat with all zucchini
- Transfer sliced zucchini to a clean bowl and set aside
- Prepare the vegetables – Part 2: Onion
- Place the medium yellow onion on your cutting board
- Cut off the stem end (top) of the onion
- Cut off the root end (bottom) of the onion, but not too much (keeping some root helps hold it together)
- Stand the onion on one of the flat cut ends
- Cut the onion in half from top to bottom
- Peel off the papery skin and discard
- Place one half of the onion flat-side down on the cutting board
- Make 3-4 horizontal cuts parallel to the cutting board (not cutting all the way through)
- Make 3-4 vertical cuts from top to bottom (not cutting all the way through the root end)
- Slice across these cuts to create a dice
- Repeat with the other half
- Transfer diced onion to a separate small bowl
- Prepare the vegetables – Part 3: Garlic
- Take 3 garlic cloves from a head of garlic
- Place a clove flat on the cutting board
- Place the flat side of your knife blade on top of the clove
- With your free hand, carefully press down on the blade to crush the garlic
- The skin should now be easy to remove – discard the skin
- Finely chop the crushed garlic by rocking your knife back and forth through it
- Repeat with all cloves
- Transfer minced garlic to a small dish or add to the dish with the onion
- Prepare the vegetables – Part 4: Bell Pepper
- Place the red bell pepper on your cutting board
- Cut around the stem in a circle, then pull out the stem and seeds
- Turn the pepper upside down and tap it to release any remaining seeds
- Cut the pepper in half from top to bottom
- Remove any white membranes with the tip of your knife
- Place each half flat-side down and cut into strips about ¼-inch wide
- Gather the strips and cut across them to create a dice
- Transfer diced bell pepper to a separate small bowl
- Prepare the vegetables – Part 5: Cherry Tomatoes and Parsley
- Rinse 1 cup of cherry tomatoes under cold water
- Dry them completely with paper towels
- Place tomatoes on the cutting board
- Hold each tomato steady with your fingers in a “claw” position
- Using a sharp knife, cut each tomato in half
- Transfer halved tomatoes to a small bowl
- Rinse fresh parsley under cold water
- Pat dry with paper towels
- Remove leaves from stems
- Gather leaves into a tight pile
- Chop the leaves with a rocking motion
- Transfer chopped parsley to a small dish
- Prepare the ham
- Place cooked ham on the cutting board
- Using your chef’s knife, cut the ham into ½-inch slices
- Stack 2-3 slices at a time
- Cut the stacked slices into ½-inch strips
- Cut across the strips to create ½-inch cubes
- Transfer cubed ham to a clean bowl
- Wash your hands again after handling the ham
- Measure out all seasonings
- Take out all your spices and measuring spoons
- Measure 1 teaspoon Italian seasoning into a small dish
- Measure ½ teaspoon paprika and add to the same dish
- Measure ¾ teaspoon salt and add to the dish
- Measure ¼ teaspoon black pepper and add to the dish
- Stir spices together with a small spoon to mix
Cooking Phase for Ham and Zucchini Recipe
- Heat the skillet
- Place your 12-inch skillet on the stove burner
- Turn the heat to medium-high
- Add 2 tablespoons olive oil to the pan
- Tilt the pan gently to coat the bottom evenly with oil
- Wait approximately 1-2 minutes until the oil shimmers (looks wavy)
- BEGINNER TIP: To test if the oil is hot enough, add a tiny piece of onion. If it sizzles immediately, the oil is ready.
- Cook the aromatics
- Add all of your diced onion to the hot oil
- Using a wooden spoon, spread the onion evenly across the pan
- Let cook for 2 minutes without stirring
- Stir the onions and continue cooking for another 2 minutes until they become translucent (you can see through them slightly)
- Add all of your minced garlic to the pan
- Stir continuously for exactly 30 seconds
- IMPORTANT WARNING: Watch carefully and don’t walk away! Garlic burns very quickly and will become bitter if overcooked.
- Add ham and bell peppers
- Add all of your diced ham to the skillet
- Add all of your diced bell peppers
- Using your wooden spoon, stir everything together to combine
- Spread the mixture evenly across the skillet
- Cook for exactly 3 minutes, stirring every 30 seconds
- You should see the ham begin to brown slightly at the edges
- BEGINNER TIP: If the mixture starts to stick to the pan, lower the heat slightly.
- Add zucchini and seasonings
- Add all of your sliced zucchini to the skillet
- Sprinkle your premixed seasonings (Italian seasoning, paprika, salt, and pepper) evenly over everything
- Using your wooden spoon, stir well for about 30 seconds to combine all ingredients
- Spread everything into an even layer
- Cook for 5 minutes, stirring only once halfway through
- Check the zucchini by poking a piece with the tip of your spoon – it should offer some resistance but not be hard
- If needed, cook for 1-2 more minutes
- IMPORTANT TIP: Don’t overcook! Zucchini should be tender but still slightly firm. It will continue cooking slightly even after being removed from heat.
- Finish the Ham and Zucchini Recipe
- Add all of your halved cherry tomatoes to the skillet
- Gently stir to incorporate them without crushing them
- Cook for exactly 2 more minutes until tomatoes just begin to soften
- Turn off the heat completely
- Remove the skillet from the hot burner
- Sprinkle ¼ cup freshly grated Parmesan cheese evenly over the top
- Wait 1 minute for the cheese to begin melting
- Sprinkle 2 tablespoons chopped parsley evenly over everything
- Rest and serve
- Let the dish rest in the pan for 3-5 minutes before serving
- This allows the flavors to meld together
- Gently stir one final time
- Serve directly from the skillet or transfer to a serving dish
- SERVING TIP: Provide extra grated Parmesan at the table for people to add as desired
Troubleshooting Guide for Ham and Zucchini Recipes
Common Issues and Solutions
Watery zucchini mixture:
- Use higher heat to quickly evaporate moisture
- Don’t cover the pan while cooking
- Consider salting zucchini 10 minutes before cooking and patting dry with paper towels
- Use fewer tomatoes, as they release liquid when cooked
Overcooked, mushy zucchini:
- Set a timer to avoid cooking too long
- Cut zucchini into slightly larger pieces (⅓-inch instead of ¼-inch)
- Add zucchini later in the cooking process
- Remove from heat immediately when zucchini is just barely tender
Ham too salty in Ham and Zucchini Recipes:
- Rinse ham briefly under cold water before cooking
- Reduce or eliminate added salt in the recipe
- Balance with a teaspoon of sugar or honey
- Add a tablespoon of lemon juice or vinegar to counter saltiness
Bland flavor in your Ham and Zucchini Recipe:
- Add a splash (2 tablespoons) of white wine during cooking
- Include a pinch of red pepper flakes for heat
- Try adding ½ teaspoon of smoked paprika instead of regular
- Finish with a squeeze of fresh lemon juice
- Add an extra clove of garlic
Variations & Substitutions for Ham and Zucchini Recipes
Make It Your Own
Mediterranean Ham and Zucchini Recipe:
- Add ¼ cup kalamata olives, halved
- Use 1 teaspoon oregano instead of Italian seasoning
- Top with 2 ounces crumbled feta cheese instead of Parmesan
- Add 1 tablespoon capers (rinsed)
- Finish with 1 tablespoon fresh lemon juice
Spicy Ham and Zucchini Recipe:
- Add ½ teaspoon red pepper flakes with the other seasonings
- Include 1 diced jalapeño with seeds removed
- Use hot paprika instead of regular
- Add ¼ teaspoon cayenne pepper
- Finish with your favorite hot sauce to taste
Creamy Ham and Zucchini Recipe: Add ¼ cup heavy cream at the end of cooking for a richer sauce. Simmer for 2 minutes until slightly thickened. This pairs beautifully with classic ham creations you might already enjoy.
Low-Carb/Keto Ham and Zucchini Recipe:
- Increase olive oil to 3 tablespoons
- Add extra Parmesan cheese (½ cup total)
- Include 2 tablespoons butter at the end of cooking
- Add ½ cup cooked and crumbled bacon
- Incorporate 2 tablespoons cream cheese
Veggie-Packed Ham and Zucchini Recipe:
- Add 2 cups baby spinach during the last minute of cooking
- Include 1 cup sliced mushrooms with the zucchini
- Double the bell pepper (use mixed colors for visual appeal)
- Add 1 cup diced eggplant with the zucchini
- Include ½ cup frozen peas during the last 3 minutes
Storage & Reheating Instructions for Ham and Zucchini Recipes
Keep It Fresh
Refrigeration:
- Allow your Ham and Zucchini Recipe to cool completely to room temperature (no more than 1 hour)
- Transfer to airtight containers with lids
- Label with date and contents
- Store in refrigerator at 40°F or below
- Keeps for 3-4 days in refrigerator
Freezing (if necessary):
- Not ideal for zucchini dishes (zucchini becomes mushy when thawed)
- If you must freeze, use freezer-safe containers with tight lids
- Leave ½-inch space at top for expansion
- Freeze for up to 1 month
- Thaw in refrigerator overnight (never at room temperature)
Reheating Your Ham and Zucchini Recipe:
- Microwave method:
- Place portion in microwave-safe dish
- Cover with microwave-safe lid or paper towel
- Heat on high for 1 minute
- Stir thoroughly
- Heat for additional 30-60 seconds until internal temperature reaches 165°F
- Let stand for 1 minute before eating
- Stovetop method:
- Place a non-stick skillet over medium heat
- Add 1 tablespoon water or broth to the pan
- Add your Ham and Zucchini Recipe to the pan
- Cover with a lid
- Heat for 3-4 minutes, stirring occasionally
- Add 1-2 tablespoons water if mixture seems dry
- Ensure internal temperature reaches 165°F
If you enjoy this Ham and Zucchini Recipe, you might also love our ham and gnocchi for another quick weeknight option.
Safety Notes & Tips for Ham and Zucchini Recipes
Food Safety First
Ham Safety in Ham and Zucchini Recipes:
- Purchase ham from reputable sources
- Check expiration dates before using
- Use ham within 3-5 days of purchase/cooking
- Store ham in refrigerator at 40°F or below until ready to use
- Ensure ham reaches 165°F when reheating
- Never leave ham at room temperature for more than 2 hours
Vegetable Handling:
- Wash all produce thoroughly under cold running water
- Use a clean vegetable brush for firm vegetables if needed
- Use separate cutting board for vegetables (different from meat)
- Clean knife between cutting different ingredients
- Refrigerate cut vegetables if not using immediately
General Food Safety Tips:
- Wash hands for 20 seconds with soap and water before and after food preparation
- Sanitize countertops before and after cooking
- Don’t leave finished dish at room temperature for more than 2 hours (1 hour if room temperature is above 90°F)
- Reheat leftovers to 165°F before eating (use a food thermometer)
- When in doubt, throw it out
Pro Tips for Ham and Zucchini Recipe Success
- Uniform cutting ensures everything cooks at the same rate – take your time with prep
- Don’t overcrowd the pan or vegetables will steam instead of sauté (use a larger pan if needed)
- Taste before serving and adjust seasonings as needed (add salt, pepper, or herbs)
- Let rest for 5 minutes before serving to allow flavors to meld together
- Use fresh ingredients whenever possible for the best flavor
- Prep everything before turning on the heat for a smoother cooking experience
For a different twist on ham, check out our popular fried cabbage and ham recipe that uses similar cooking techniques.
Serving Suggestions for Ham and Zucchini Recipes
Serve this Ham and Zucchini Recipe with:
- Crusty artisan bread
- Simple green salad with vinaigrette
- Cooked rice (white, brown or wild)
- Pasta (egg noodles work particularly well)
- Roasted potatoes or sweet potatoes
- Quinoa or couscous
Garnish options for Ham and Zucchini Recipes:
- Extra grated Parmesan
- Fresh herbs (parsley, basil, or chives)
- Lemon wedges
- Toasted pine nuts or almonds
- Drizzle of extra virgin olive oil
- Cracked black pepper
