Ingredients (serves 3-4):
2 teaspoons coconut oil
1 onion, chopped
3 cloves garlic, minced
4-6 zucchini (get more if they are on the small side)
1 pound ground pork
Salt and pepper to taste
1/2 teaspoon dried oregano
1 orange, yellow, or red bell pepper, chopped
1/2 cup chopped fresh herbs (I used basil, parsley, & chives)
4 ounces goat cheese
Preheat the oven to 400 and line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium to medium high heat. Add the onion and cook, stirring occasionally, until well browned and softened, 10-15 minutes.
While the onion is cooking, prepare the zucchini. Slice each one in half lengthwise and scoop it out with a spoon, reserving the pulp Place the zucchini on the baking sheet and sprinkle with a little salt. Put them in the oven to roast while you cook the pork. Roughly chop the reserved zucchini pulp.
Add the garlic to the skillet with the onions. As soon as it’s fragrant, add the pork, then sprinkle with the oregano and some salt and pepper. Cook, stirring often. When the pork is almost done, add the pepper and zucchini. Continue to cook, stirring often, until the pork is cooked through and the vegetables are tender.
Pour any excess liquid out of the skillet. Off the heat, stir in the herbs and half of the goat cheese until well combined. Taste and adjust seasonings as desired. Take the zucchini out the oven, and carefully stuff each one with a generous amount of filling. Sprinkle the rest of the goat cheese on top.
Return the zucchini to the oven and cook until browned in spots, about 15 minutes. Serve hot.
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