Ham and Vegetable Timballo



  • 1 pound zucchini, sliced (about 4 medium)
  • 1 package (10 oz) frozen chopped spinach
  • 1/2 pound fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 6 eggs
  • 1 cup (8 oz) low-fat (1%) cottage cheese
  • 1 teaspoon dill weed
  • 1/4 teaspoon pepper
  • Cooked lean ham or turkey ham, diced (about 3/4 cup)
  • 1/2 cup (2 oz) shredded Monterey Jack cheese
  • Directions

    In large skillet over high heat, cover and cook zucchini, spinach, mushrooms, and garlic, until spinach starts to thaw, about 3 or 4 minutes. With fork, break spinach apart. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 5 to 6 minutes. Drain well. In large bowl, beat together eggs, cottage cheese, and seasonings until well-blended. Stir in ham and cooked vegetables. Lightly spray 12 x 7 1/2 x 2 inch baking dish. Pour in egg mixture. Sprinkle with shredded cheese. Bake in preheated 350° oven until knife inserted near center comes out clean, about 25 to 35 minutes. Let stand 5 minutes before serving.
    Recipe provided by Ohio Poultry Association.

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