Italian-style stuffed zucchini is a meal in itself. It is a cheesy dish contains rice, meat and a mix of aromatic herbs. These delectable zucchini boats are best eaten with salad and a glass of wine.
4 large zucchinis
2 tablespoons oil
1 large onion, chopped
2 bacon rashers, chopped
4 garlic cloves, crushed
250g pork mince
1 1/2 cups cooked rice
1 cup tomato puree
1 teaspoon Italian seasoning
1/2 teaspoon chilli powder
2 tablespoons grated fresh Parmesan cheese
Preheat the oven at 180C and lightly grease a baking tray with butter or oil.
Slice the zucchini lengthwise. With a spoon, scoop out the flesh and chop it.
Heat the oil in a large heavy pan. Sauté the garlic and onions for 2-3 minutes or until they are fragrant and the onions are soft. Stir-fry the chopped bacon in the pan for another 2-3 minutes or until it is almost crisp.
Add the pork mince. Cook it for 3-5 minutes or until it is brown and the liquid evaporates. Break the lumps as the minced meat is being cooked.
Place the rice, herbs, tomato puree, chilli and chopped zucchini in the pan. Mix all the ingredients and stir-fry them for 1-2 minutes until heated through. Fill a zucchini shell with the sautéed minced meat. Sprinkle it with Parmesan cheese and put it in the greased baking tray. Repeat this for the remaining ingredients. Bake the zucchini in the oven for 20-30 minutes or until the zucchini shells are tender. Serve warm.
Photo Courtesy Of: Ned Raggett