I love making dishes that taste great and are super easy to create. This is one of those dishes. Not much prep work, you let the oven do all of the work and it makes a great presentation.
Keep in mind that I was using small zucchini because one, that’s whats available now and two, they fit into my really cool purple, sorry Casis Le Creuset dish. Size doesn’t matter as long as it fits.
4 small zucchini about 6-8 inched in length
1-2 pounds of ground pork
1/2 onion diced
1 clove garlic minced
1 tsp oregano
1 egg beaten- can sub ground flax seed
1/2 – 1 cup bread crumbs- I used tortilla crumbs
Red sauce, marinara or pasta sauce
salt and pepper to taste
Cut the ends off of the zucchini, cut it in half and then scoop out the seeds. I used some old funny looking garnishing tool I found in my drawer to scoop. You can use a melon baller, a teaspoon or anything you can find to scrape out the seeds.
Put a nice layer of sauce in the bottom of the pan so it comes up a little on the side but not very much. I’d say 1/4 – 1/2 inch.
Cut up your onion and garlic and mix it into the pork along with the seasonings and bread crumbs. Next add in the egg that you have beat and mix well.
Now it’s time to get messy. Grab a handful of the pork mixture and put it into the zucchini you have cleaned out. Place it skin side down and filling side up into your casserole pan. Finish until full. Don’t over stuff the pan. The zucchini will give off water as they cook and you don’t want all of that sauce all over your oven.
Cover tightly with foil and place in preheated oven to 425 degrees. Let it cook for 30 minutes. Check to see if the pork is cooked. If it’s looking good, remove the foil and let it cook the last 10-15 minutes open.
When it looks like it will melt in your mouth, and it will, remove from oven to serve.
I served mine with a side of fresh made gluten free pasta. This was asked to be placed on the have often meal list. So noted!
You can also find this recipe on Gluten Free Wednesdays.