Recipe: Stuffed Zucchini

Stuffed Zucchini with caesar salad side

I love zucchini. There is literally nothing you can do wrong with zucchini. On the BBQ, in the oven, or in a salad it tastes absolutely delicious and cooks very fast. At 17 calories/100 g it’s a great source of potassium and anti-oxidants. I could make a whole meal of just pan-seared zucchini with salt and pepper, but for a complete meal that hits all the right nutritional notes and plates very nicely, this is one of my favourite recipes.

Stuffed Zucchini

  • 1 zucchini
  • 1/2 lb extra lean ground pork
  • 1 small carrot
  • 1/2 medium spanish onion
  • 2 cloves of garlic
  • 1 tablespoon of parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon of pepper
  • 1/4 cup of grated provolone
  • olive oil
  • salt to taste

Preheat oven to 350.

Cut the zucchini in half. Using a metal teaspoon, scrape out the seeds and guts in the middle to form a trencher. You want to get all the squishy bits out, but don’t overscrape, leave a little meat on the skin to infuse its flavour into your filling.

Dice the carrot as small as you can and likewise for the onion and garlic.

In a medium pan, heat up a tablespoon of olive oil over medium heat. Throw in the diced carrot and stir it around a little until it softens up, about 2 minutes. Stir in the diced onion and garlic and continue mixing for another 2 minutes. Remove from the pan and set aside in a bowl.

Add another tablespoon of olive oil to the pan and fry the ground pork until no longer pink. Drain the excess fat and return the meat to the pan. Stir in the garlic and onion powder, pepper and salt. Mix it thoroughly. Add the onion, carrot and garlic mixture and stir it in. Sprinkle the parmesan on top and remove from the heat.

Line a baking sheet with tinfoil. Use a silicone brush and a tiny bit of olive oil to coat the zucchini halves on the top and bottom. Lay them down on the baking sheet and spoon your meat & veggie mixture in to the zucchini trencher. You can fill them until they’re overflowing, and any extra meat can go on the sheet around them. Stick them in the oven for 20 minutes.

Remove from the oven and prod them with a fork or a toothpick. You want to make sure the zucchini is softened but not wilted so it’ll still hold the weight of the meat.

Once you’re satisfied with the texture, grate some provolone on top and return to the oven for 1 minute on low broil just to melt the cheese on top.

Serve with a salad side.

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