Pork and Mushroom Stuffed Zucchini Boats

This enjoyable and straightforward vegetable-and-meat dish makes probably the most out of the bounty of farmers market squash. Paying homage to a dumpling filling, the pork-and-mushroom stuffing has notes of ginger, garlic, and scallions. Bouillon powder and fish sauce carry umami to the forefront. Salting and baking the scooped-out cavities of the zucchini assist launch extra moisture, creating a wonderfully textured closing dish. Serve these stuffed zucchini boats with rice for a fast and scrumptious dinner.

What can I take advantage of as an alternative of floor pork?

For those who don’t eat pork, you may simply swap it for an equal quantity of floor beef or floor turkey on this recipe.

Notes from the Meals & Wine Take a look at Kitchen

A small spoon or melon baller is the simplest software to make use of to scoop out the insides of the zucchini.

You can too use a meals processor to finely chop the mushrooms with minimal effort.

Advised pairing

Pair this dish with a California Cabernet from Cường Phạm that was made for having fun with with Vietnamese delicacies: Đồi Đá Napa Valley

Make forward

Filling may be saved in an hermetic container within the fridge for as much as two days. Convey to room temperature or gently reheat earlier than stuffing into the zucchinis.