Baked zucchini boats filled with sauteed mushrooms and ground pork, smothered in melted provolone cheese and garnished with fresh rosemary and chopped walnuts.
Ingredients
Tomatoes
- 1 ounce oil for brushing zucchini and tomatoes
- 1 pint fresh cherry or grape tomatoes
- Salt to taste
Stuffing
- 3 whole zucchini halved lengthwise
- ½ pound ground pork
- ½ pound mushrooms finely chopped
- 2 teaspoons finely chopped rosemary additional for garnish
- 2 cloves garlic minced
- ⅓ cup plain bread crumbs
- ¼ cup fine chopped walnuts additional for garnish
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup fine shredded Havarti or provolone cheese additional for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Use a spoon to scrape out the seeds and pulp from the center of the zucchinis, creating a channel. Brush the surface of each zucchini with oil.
- Pour the tomatoes onto a sheet pan. Toss or brush the tomatoes in the remaining oil to coat. Place the zucchini on the sheet pan with the tomatoes, skin-side down, and season both with salt.
- In a medium bowl, combine the stuffing ingredients. Divide the stuffing 6 ways, filling the channel of each zucchini.
- Place the pan into the oven and roast for 25 to 30 minutes.
- Once removed from the oven, garnish with additional rosemary, walnuts, and cheese. Serve warm.
Notes
To make it vegetarian : Omit the ground pork and use additional mushrooms as a substitute.
