This tasty casserole combines diced ham with zucchini, mushrooms and plenty of cheese. It’s a great way to use up Easter dinner leftovers.

Yield: Serves 4.



  • 4 cups diced zucchini
  • 4 tsp canola oil, divided
  • 1 small onion, diced
  • 1 can sliced mushrooms, drained
  • 2 cups diced ham
  • 2 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 1 3/4 cups milk (2%)
  • 1 tsp dry mustard
  • 1/2 tsp thyme, crumbled
  • Freshly ground pepper
  • 3/4 cup shredded Swiss cheese, divided
  • 1/3 cup fine dry bread crumbs
  • 2 tbsp melted salted butter


  1. Preheat oven to 350°F.
  2. In a frypan, sauté zucchini in 2 tsp oil until just tender crisp; set aside. Sauté onion in remaining 2 tsp oil until softened. Add mushrooms and sauté 2 minutes; add ham and sauté 1 minute. Remove from heat; set aside.
  3. In a saucepan, melt butter; stir in flour and cook 1 minute. Add milk and cook, stirring until thickened and smooth. Add mustard, thyme, pepper and half of cheese. Stir until cheese is melted; add ham mixture and zucchini.
  4. Spoon into a shallow casserole dish. Top with remaining cheese. Combine crumbs and butter; sprinkle over cheese. Bake until heated through, about 10 – 15 minutes.
Nutritional analysis per serving: 451 calories, 27.6 g fat, 26.4 g protein, 26.8 g carbohydrate, 3.5 g fibre, 1398 mg sodium.