30-Minute Cheesy Ham and Zucchini Skillet

Quick, easy, and perfect for busy weeknights! This one-pan ham and zucchini recipe transforms simple ingredients into a crowd-pleasing meal.

Key Takeaways:

• Ready in just 30 minutes using one pan
• Perfect way to use leftover ham
• Kid-friendly and naturally gluten-free
• Easily customizable with different veggies or cheeses

What You’ll Need

Kitchen Tools:

• Large skillet (12-inch recommended)
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients (Serves 4):

• 2 medium zucchini (about 1 pound), sliced into ¼-inch rounds
• 2 cups diced ham
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

Optional Add-ins:

• Bell peppers
• Carrots
• Fresh herbs (basil, parsley)
• Parmesan cheese

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Step-by-Step Instructions

Preparation Phase (10 minutes)

1. Set up your workspace:

• Clear and clean your counter space
• Place cutting board in the center
• Get all tools and ingredients out
• Have a clean, empty bowl ready for vegetable scraps

1. Prepare the zucchini:

• Rinse zucchini under cool running water
• Pat dry with paper towels
• Cut off both ends of each zucchini
• Place zucchini on its side
• Using a sharp knife, slice into ¼-inch rounds (about as thick as two quarters stacked together)
• Place sliced zucchini in a bowl and set aside

1. Prepare the ham:

• Place ham flat on cutting board
• Cut into strips about ½-inch wide
• Turn strips and cut across into ½-inch cubes
• Place diced ham in a separate bowl

1. Prepare the onion and garlic:

• Cut onion in half from top to bottom
• Peel off the skin and outer layer
• Place cut-side down and slice into strips
• Turn and cut across to make dices
• For garlic, remove papery skin
• Smash clove with flat side of knife
• Finely chop garlic (should be about the size of grains of rice)

1. Final prep:

• Measure out 2 tablespoons olive oil
• Measure 1 cup shredded mozzarella
• Have salt, pepper, and Italian seasoning ready
• Keep a wooden spoon or spatula nearby

Cooking Phase (20 minutes)

1. Heat your skillet (2-3 minutes):

• Place large skillet on burner
• Turn heat to medium-high
• Add 2 tablespoons olive oil
• Watch for oil to shimmer (takes about 1-2 minutes)
• To test if hot enough: add a tiny piece of onion – it should sizzle gently

1. Cook the aromatics (4-5 minutes):

• Add all diced onion to the hot oil
• Spread evenly across pan
• Stir every minute with wooden spoon
• Look for onions to become translucent (see-through)
• When onions are soft and slightly golden, add minced garlic
• Stir constantly for 30 seconds (garlic burns easily!)
• You should smell a wonderful garlic aroma

1. Cook the ham (3-4 minutes):

• Add all diced ham to the skillet
• Spread it out evenly
• Stir every minute
• Watch for ham to get slightly browned edges
• If ham sticks to pan, scrape gently with wooden spoon

1. Cook the zucchini (7-8 minutes):

• Add all zucchini slices
• Spread them out as much as possible
• Add ½ teaspoon Italian seasoning
• Start with ¼ teaspoon each salt and pepper
• Let zucchini cook 2 minutes before first stir
• Stir every 2 minutes after that
• Check tenderness at 5 minutes by poking with fork
• Zucchini is done when fork easily pierces but doesn’t fall apart
• Taste a small piece for seasoning – add more if needed

1. Finish the dish (5 minutes):

• Turn heat to low
• Sprinkle cheese evenly over everything
• Place lid on skillet (if no lid, use aluminum foil)
• Set timer for 2 minutes
• Check that cheese is fully melted
• If needed, cover for 1 more minute
• Turn off heat
• Remove pan from burner
• Let rest for 2-3 minutes
• Look for cheese to set slightly before serving

Visual Cues for Doneness

• Onions: Transparent and slightly golden
• Garlic: Golden but not brown
• Ham: Lightly browned edges
• Zucchini: Bright green, tender but holds shape
• Cheese: Completely melted and slightly bubbly

Troubleshooting

Watery Zucchini?

• Don’t overcrowd the pan
• Cook at medium-high heat
• Avoid covering the pan until adding cheese

Ham Too Salty?

• Skip adding extra salt
• Add a splash of lemon juice
• Use less ham and more vegetables

Cheese Not Melting Properly?

• Make sure pan isn’t too hot
• Use freshly shredded cheese (pre-shredded doesn’t melt as well)
• Cover the pan when adding cheese

Variations & Substitutions

• Meat Options: Bacon, pancetta, or turkey ham
• Cheese Choices: Cheddar, provolone, or Swiss
• Low-Carb Version: Add cauliflower rice
• Spicier Version: Add red pepper flakes

Storage & Reheating

Storage:

• Refrigerate in airtight container for up to 3 days
• Not recommended for freezing (zucchini gets too soft)

Reheating:

• Stovetop: Heat in skillet over medium heat for 3-4 minutes
• Microwave: Heat in 30-second intervals, stirring between

Safety Notes & Tips

• Always wash zucchini thoroughly
• Cut ingredients uniformly for even cooking
• Let pan heat fully before adding oil
• Use oven mitts when handling hot skillet
• Check ham is thoroughly heated (165°F/74°C)

Pro Tips:

• Pat zucchini dry after washing
• Don’t move zucchini too much while cooking
• Season in layers for better flavor
• Let rest before serving to set

Remember: Keep tasting as you cook and adjust seasonings to your preference. This recipe is forgiving and adaptable to what you have on hand!