Pork Stuffed Zucchini

Garlic Pork Stuffed Zukes with sundried tomato and carrot are
​some kind of summer savory

I have a confession-I don't usually like stuffed bell peppers or stuffed zucchini. The stuffing to fibrous veggie ratio just never works for me. If I wanted to just eat a bell pepper I just would, you know?

So when I picked up some delicious fresh zukes at the farmers market this afternoon I decided to take on the challenge and make some yummy stuffed veggies with a delicious savory filling. I fully approve of the ratios of yummy stuffing and yummy fresh veggie and I'm confident you will too.

This dish serves 2 

Ingedients:
1 lb ground pork 
3 medium zucchini
1 1/2 Cups Sundried Tomatoes 
1/2 Cup Grated, Diced Carrot
2 close garlic, smashed
1 egg
1/2 tsp each of salt and paper 
1 tsp paprika
1 Tbsp Olive Oil

Directions:
1. Slice the ends off the zucchini, slice them in half widthwise, then lengthwise
2. Using a teaspoon, scoop the seeds/innards from the zukes

3. Pour the olive oil in the pan, season the zucchini pieces with small pinches of salt and pepper, then saute them covered flesh-side down on medium heat for 4-5 minutes

4. Remove the zukes from the heat, transfer them to a nonstick casserole dish or dishes, then chop and smash the garlic
5. Put the garlic in the pan, along with the the ground pork and brown the pork.

​6. While the pork is browning, grate and then dice the carrot


7. And the sundried tomatoes

8. Once the pork is finished browning, combine the pork and garlic with the carrot and sun dried tomato in a large dish, then add the egg and mix 

9. Flip on the broiler to high (or 'hi' as it says on my oven for reasons I don't understand)
10. Spoon the yummy mix into the zuke halves, then put them under the broiler for 5 minutes. Note that you will likely have some mixture left over. Cook that in a separate pan and then toss it in a lettuce wrap tomorrow for lunch.

11. Serve and enjoy

I've been using a fair amount of grassfed and goat cheeses in recipes lately, which can be paleo depending on what works for you, but in deference to those for whom no forms of cheese work, I left the cheese off here. If cheese works for you, please feel empowered to go nuts with that.

If you feel especially adventurous, go whole hog, pun intended, and try this dish with bacon. Simply start the bacon cooking in another pan around the same time as your zukes are sauteing. Get the bacon about 3/4 cooked then set it aside to cool off enough to handle. Just before sticking the stuffed zukes under the broiler, wrap a slice or two of bacon around each zucchini half. My honey bunches of gluten free oats came up with that idea, so all credit to him.

How did this recipe work for you? Leave me a comment about which veggies and flavors you incorporated, which veggies are ripening where you are depending on your state and/or hemisphere, or what you think about the Brexit vote. I'm all ears.