Keto: Salsa Verde Ground Pork Stuffed Zucchini Boats
with Lime Crema Drizzle & Fresh Pico de Gallo
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
There’s a traditional kind of flat-bottomed boat in Mexico known as a “trajinera,” meaning it was designed to carry goods from one place to another. We like to think of these zucchini boats along the same lines—their cargo is deliciously smoky spiced ground pork. And we’ve also packed the condiments: the meat itself soaks up some salsa verde, while lime-spiked crema and freshly chopped tomatoes in a shortcut pico de gallo add layers of pleasure.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 140g Cherry tomatoes
- 3 Green zucchini
- 1 Lime
- 50g Diced onions
- 45ml Salsa verde
- 30ml Vegetable demi-glace
- 30ml Crema
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
9 g
Sodium
390 mg
Total Carb
21 g
Sugars
10 g
Protein
38 g
Fibre
5 g
Preparation
Bake the zucchini
Preheat the oven to 450°F. Halve the zucchini lengthwise. Scoop out the flesh; roughly chop the flesh. On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ½ the spices and S&P. Arrange, cut-sides down, and bake, 14 to 16 min., until softened.
Start the filling
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add ½ the onions and sauté, 30 sec. to 1 min., until fragrant. Add the pork and cook, breaking up the meat, 2 to 3 min., until partially cooked; season with all but a pinch of the remaining spices and S&P.
Make the pico de gallo
Meanwhile, quarter the tomatoes. Juice the lime. In a medium bowl, combine the tomatoes, ½ the lime juice, the remaining onions and spices, a drizzle of oil and S&P.
Finish the filling
To the pan of pork, add the zucchini flesh, demi-glace, salsa verde and S&P. Cook, stirring frequently, 4 to 6 min., until thickened and the pork* is cooked through. If the filling seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
Make the lime crema
Meanwhile, in a small bowl, combine the crema, remaining lime juice and S&P.
Plate your dish
Divide the zucchini halves between your plates. Stuff with the filling. Top with the pico de gallo. Drizzle with the lime crema. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
