Baked Zucchini Pockets

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Zucchini

sliced lengthwise

250 g

95/5 Lean Ground Pork

1/2

Small Onion , diced

15 mL

Extra-Virgin Olive Oil

as needed

Extra-Virgin Olive Oil

60 g

Tomato Sauce

150 g

Cherry Tomatoes

to taste

Fresh Basil , chopped

to taste

Pink Himalayan Sea Salt

to taste

Ground Black Pepper

30 g

Mozzarella Cheese , grated

10 g

Parmesan Cheese , grated

to taste

Parmesan Cheese , grated

Cooking Instructions

HIDE IMAGES

Step 1

Preheat your oven to 400 degrees F (200 degrees C).

Step 2

Grill the Zucchini (2) .

Step 3

Start off by sautéing the Onion (1/2) in a skillet with Extra-Virgin Olive Oil (15 mL) . When the onion is soft (about 5 min on low heat), add the 95/5 Lean Ground Pork (250 g) .

Step 4

Season with Pink Himalayan Sea Salt (to taste) and Ground Black Pepper (to taste) and cook on medium heat until meet is done. Set aside.

Step 5

Take the Grilled Zucchini and interlace four slices as shown in the picture.

Step 6

In the center, place 2 tablespoons of the ground pork, some Mozzarella Cheese (30 g) and Parmesan Cheese (10 g) . Fold the zucchini over on top.

Step 7

In a baking dish, ladle some Tomato Sauce (60 g) , and lay the stuffed zucchini pocket on top.

Step 8

Halve some Cherry Tomatoes (150 g) and place them next to the zucchini pocket. Sprinkle some Parmesan Cheese (to taste) , add some Fresh Basil (to taste) . Drizzle some Extra-Virgin Olive Oil (as needed) on top.

Step 9

Bake in the preheated oven for about 20 minutes. Let it cool down, serve warm and enjoy!