I wanted to make these during the week, but with all of my going away madness* and my brother leaving for his freshman year at UCLA**, I just didn't get a chance to be in the kitchen. Anyway, since I am going to LA on Tuesday***, I thought I would get rid of all of my local produce in the kitchen and cook these stuffed zucchinis to last me for lunch today and tomorrow. I got the pork from Violet Hill Farm at the Union Square Farmers Market. I have gotten chicken from them before, but I usually get my pork from Flying Pigs. I actually really liked the ground pork that I got from them this time, and I will probably put them into my rotation more.

The zucchini turned out excellent. The tanginess of the mustard combined with the sweetness of the zucchini made a wonderful and totally yummy combination. I don't think it lacked a sauce, but a sauce would have taken it up a notch.
*My coworkers and I may have taken #YOLO to a whole other level.
**I could not be anymore jealous. The kid lives the dream, all day everyday.
***Unfortunately, I am going to have to take a week off from the Locavore Challenge since I am going to be traveling, but when I come back I will have a week off of work (that hopefully won't be taken up with apartment hunting in Boston) to prepare lots of recipes with local ingredients!

Mustard Pork Stuffed Zucchini


1 lb ground pork
1 egg, beaten
1/2 red pepper, chopped
1/2 onion, chopped
2-3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 Tbsp dijon mustard (the grainy kind)
Salt and pepper to taste
2 large zucchini


1) Preheat oven to 400 degrees.
2) Cut zucchini in half lengthwise and the use a spoon or a melon baller to scoop out all of the seeds and create little boats for you to stuff. Set aside zucchini in greased baking tray.
3) Mix together remaining ingredients in bowl and combine thoroughly.
4) Spoon mixture into zucchini boats and place in oven for 20-25 minutes until the pork is cooked through and the zucchini is tender.
5) Dig in and enjoy!

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