Garlic Pork Zucchini Boats

These stuffed zucchini boats are piled high with an Asian inspired filling. Serve them up with your favourite rice dish or keep it low carb with a simple salad.

Ingredients:

1 lb (2 medium) zucchini

1/2 cup chopped chives

1" ginger, minced

2 tsps white sesame seeds

2 tsps black sesame seeds

2 tbsps vegetable oil, divided

1/4 - 1/2 tsp salt

1/4 cup loosely packed basil leaves

2 tsps minced garlic

1 lb ground pork

1 1/2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp rice wine vinegar

1/4 tsp black pepper

Sauce:

1 tbsp sweet chili sauce

1 tbsp soya sauce

1/2 tsp rice wine vinegar

pinch sugar

You want medium sized zucchini for this recipe so that they keep their shape and don't get mushy when cooked like the humungous zuccs can get! Slice the zucchini in half lengthwise and using a melon baller or small spoon scoop out the flesh of the zucchini leaving 1/4" around. Place the boats cut side down on a baking sheet and set the flesh aside for now.

Toast the sesame seeds in a small frying pan until the white ones are lightly golden, 1-2 minutes.

Chop the zucchini flesh. Heat 1 tbsp vegetable oil in a large skillet to medium high and add the flesh. Cook 3 minutes without stirring. Add the ginger and salt, stir and cook 2 more minutes, then remove from heat and add the chives.

Drizzle 1 tbsp vegetable oil over zucchinis using your hands to rub all around, then turn over to cut side up and coat with oil then season with salt.

Now add the basil, garlic, pork, soya sauce, oyster sauce, rice wine vinegar and pepper to the zucchini mixture. Divide evenly into zucchini shells, piling high and pressing firmly. Sprinkle the sesame seeds on top.

Bake at 425°F for 18-22 minutes. The internal temperature should read 165°F. Stir the sauce ingredients together and spoon over each zucchini boat. Yum!

Adapted from: thekitchn.com

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