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Baked zucchini boats filled with sauteed mushrooms and ground pork, smothered in melted provolone cheese and garnished with fresh rosemary and chopped walnuts.
Print Recipe
Servings 6

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.