Saturday, January 11, 2014

stuffed pizzacchini

Twice in the last few weeks I've seen recipes for stuffed zucchini, and it seemed like a good time to try out our own version. Throwing what we had on hand into the pot we came up with pizza-zucchini, and everyone devoured every bite.

Ingredients:

4 small to medium zucchini
1 pound ground pork
1/2 can tomato paste
garlic powder
onion powder
salt
pepper
olive oil
oregano
basil
2 tbsp parmesan cheese
2 tbsp romano cheese
mozzarella cheese

Directions:

Preheat the oven to 400 degrees F.

To make the zucchini boats, cut the ends off the zucchini and then cut down  the center lengthwise. Use a small spoon to scoop out the flesh in the center - do not cut through the skin. Continue until each zucchini half resembles a canoe. Chop the zucchini flesh into small chunks to use in the stuffing and reserve.

Place the hollowed zucchini boats onto a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast until they begin to soften, 20 minutes.

Brown the ground pork in a large pan, seasoning to taste with the garlic and onion powder, salt and pepper and oregano and basil. Once the ground pork is mostly browned, add the reserved zucchini chunks and the half can of tomato paste. Mix to combine. Add the parmesan and romano cheeses and mix. Cook mixture for 5 to 8 minutes.

Once zucchini boats are roasted, add stuffing mixture to the boats and top with mozzarella cheese. Broil for about 5 minutes or until GBD. Eat everything.


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