July 16, 2016

Stuffed Mini Zucchini (AIP)

I saw some tiny little zucchinis at the grocery store and they were too adorable!! I decided that since they were perfectly round, I would stuff them full of meaty goodness! They sure were tasty!

Stuffed Mini Zucchini

  • 1 lb of ground pork
  • 1 Tablespoon of lard (or another cooking fat)
  • 8 mini zucchini
  • 1 cup of chicken broth
  • 2 cups of shredded carrots
  • 1 portobello mushroom
  • 1 sheet of nori seaweed (optional)
  • 1/2 of an onion
  • 1/2 teaspoon of salt
  • pinch of cinnamon
  • 1/2 Tablespoon of turmeric

  1. Preheat the oven to 350*.
  2. Cook the pork in the lard on medium heat. Then, add the chicken broth, shredded carrots, mushroom, seaweed, onion, salt, cinnamon, and turmeric.
  3. Cook for about 10 minutes stirring occasionally. 
  4. While the mix is cooking, start hollowing out the zucchini. A melon baller works GREAT for this. At this point, you could add some of the zucchini guts to the mix that is cooking or you could save it for another recipe (don't throw it out!!).
  5. Fill the zucchini with the meat mix and put them in a glass dish.
  6. Let the zucchinis cook in the oven for 45 minutes. 
  7. Let cool and enjoy.

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