Carb-Wise: Ground Pork Zucchini Boats
with Aged White Cheddar & Garlic Pangrattato
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
These zucchini boats will float your boat. Steer supper in the right direction with a vibrant filling of moist and tender ground pork flecked with our Olive Branch seasonings and deepened with tomato paste. Wilted greens run through the stuffing for extra volume and veg content. Top each fully loaded zucchini with gratings of sharp aged white cheddar cheese as they go into the oven, then fling on the pangrattato and find your moorings at the table.
We will send you:
- 250g Canadian-raised lean ground pork
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 1 Shallot (or onion)
- 3 Green zucchini
- 20g Panko
- 15ml Tomato paste
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), sunflower oil, black pepper, cellulose)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
12 g
Sodium
600 mg
Total Carb
27 g
Sugars
8 g
Protein
37 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Halve, peel and mince the shallot. Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh.
Start the zucchini boats
On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P. Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Make the garlic pangrattato
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the panko and toast, stirring frequently, 1 to 2 min., until golden brown. Transfer to a small bowl and reserve the pan.
Make the filling
In the same pan, heat a generous drizzle of oil on medium-high. Add the shallot and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the pork* and zucchini flesh; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the tomato paste and remaining spices. Cook, stirring frequently, 30 sec. to 1 min., until dark red and fragrant. Add the demi-glace, spinach and ½ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until slightly thickened and reduced.
Finish the zucchini boats
When the zucchini have softened, remove from the oven and switch the oven to broil. Stuff with the filling and top with the cheese. Broil, 2 to 3 min., until golden.
Plate your dish
Divide the zucchini boats between your plates. Top with the garlic pangrattato. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
