Herb-Stuffed Zucchini

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4 round zucchini (10 ounces each)

2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, plus more for brushing

1 small zucchini (6 ounces), cut into 1/2-inch dice

Salt and freshly ground pepper

2 tablespoons minced onion

1 garlic clove, minced

1 medium tomato, finely chopped

1/2 cup diced ham (2 ounces)

1/2 cup cooked basmati rice

1 tablespoon chopped parsley

1 teaspoon chopped thyme

1/4 cup packed fresh bread crumbs

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