Stuffed Pork Zucchini Boats

Stuffed zucchini boats are filled with a hearty pork mixture, topped with cheese and put in the oven to bake to perfection.

Pork ribs
 

Cut: Ground Pork
Prep Time: 10 minutes

Cook Time: 45 minutes
Number of Servings: 4

 

Ingredient

  • 4 medium zucchini, halved lengthwise

  • 1 lb (500 g) lean ground pork

  • 1 Tbsp (15 mL) canola oil

  • 1/2 cup (125 mL) onion, diced

  • 1/2 cup (125 mL) button mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 1/2 tsp (7 mL) Italian seasoning

  • 1/2 tsp (2 mL) kosher salt

  • 1/2 tsp (2 mL) fresh ground black pepper

  • 1 1/2 cups (375 mL) your favourite marinara sauce

  • 1/2 cup (125 mL) shredded mozzarella

  • 1/2 cup (125 mL) shredded Parmesan cheese

  • 1 Tbsp (15 mL) fresh basil, chopped

Directions:

  1. Preheat Oven to 400 °F (200 °C). Coat a large baking sheet with cooking spray.

  2. Cut the zucchini in half lengthwise and trim off the stem ends. Using a spoon carefully hollow out the centres of each half leaving about a 1/4 inch rim. Place on the prepared baking sheet.

  3. Chop up flesh that has been scooped out and set aside.

  4. In a large skillet, heat the oil over medium-high heat. Add in the ground pork and sauté, crumbling it with a wooden spoon until it's browned and nearly cooked through.

  5. Add in the diced onion, mushrooms and reserved zucchini flesh and sauté 2-3 minutes until softened. Add in the garlic, Italian seasoning, salt and pepper and sauté another minute.

  6. Pour in the marinara sauce and stir everything together. Reduce the heat to low and let it simmer for 10 minutes.

  7. Fill the zucchini boats evenly with the pork mixture and bake for 20 minutes.

  8. Remove from the oven and top with shredded mozzarella and Parmesan. Bake for another 5 minutes. Top with chopped fresh basil if desired. Serve.

Nutritional Analysis

 

YIELD:

4 servings.
 

SERVING SIZE:

2 zucchini boats per serving.

Per Serving
Calories 360
Total Fat 16 g
Saturated Fat 4.5 g
Cholesterol 80 mg
Carbohydrates 22 g
Fiber 2 g
Sugars 14 g
Protein 36 g
Sodium 710 mg
Potassium 1314 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Cut: Lean Ground, Method: Oven