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Zucchini Boats

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I’m on a boat…a zucchini boat

Ever find yourself staring at stuff in your fridge, about to go bad in the next day or two, and wonder, WTF am I going to do here? That was me a few days ago. I was on holiday break, so had EXTRA time to cook. Here’s how I got to the above.

First, I started with the filling:

  • Take one pork chop, and cut it into thin thin strips.
  • In a pot, saute some shallots, minced garlic, and sliced ginger over medium heat until fragrant
  • Add in your chopped pork chop
  • Add in a dollop of soybean paste, and some chicken broth to let the flavours mingle, and then dump in a half cup of your favourite tomato sauce
  • Reduce heat to low, and let simmer ALL DAY

When you are ready to get cooking:

  • Preheat the oven to 400ºF.
  • Cut your zucchini in half, and scoop out the flesh. Leave a bit around the edges.
  • Drizzle with oil, and bake for about 15 minutes (yes, this is a double baked recipe)
  • While the boats are cooking, remove the filling from the heat, and stir in some panko breadcrumbs. I used about 1/3 of a cup.
  • Remove the zucchini from the oven, and sprinkle with parmesan cheese. On top of this, spoon in your filling.
  • Top the boats with a mix of parmesan, shredded cheese of your choice (I used monterey jack), and more panko breadcrumbs. Be generous.
  • Put back in the oven for another 15 minutes for melty cheese goodness and crunchiness from the panko.

I chose to top all this with my favourite Miso Oil, but you certainly don’t have to do that.

Enjoy the savoury goodness!