Pork and Chanterelle Stuffed Zucchini

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Zucchini Boats
Zucchini Boats

The best thing about stuffing vegetables, whether they be peppers, eggplants, or in this case zucchini, is the sheer variety of filling choices. Zucchini has a pretty mild flavor with a touch of savory once baked which makes it the perfect vessel for these pork and chanterelle stuffed zucchini. The best part about this dish is that it can be served as an appetizer, side, or even a main dish depending on the type of event your having.

I recently was able to procure a whole bunch of freshly foraged chanterelles, which are one of my absolute favorite mushroom. They have a bit of a peppery taste to them when cooked and absolutely just fantastic with sauteed in some salted butter. I normally would not use chanterelles to stuff a vegetable, as they easily get overpowered, but I have so many of them I need to use them up somehow. If you do not have or want to use chanterelles, white button mushrooms will work fine.

For the meat I just got a few pork sausages that I then chopped up and cooked with the mushrooms and zucchini filling. You can substitute ground beef, or italian sausage crumbles, or even chicken sausage. If you want to go vegetarian, a firm tofu would work as well.

Pork and Chanterelle Stuffed Zucchini Ingredients:

2 large Zucchini

1 cup Chanterelles; chopped

3 Pork Sausage Links; chopped

2 Shallots; chopped

1 tbsp Salted Butter

1 tbsp Olive Oil

Freshly Grated Parmgiano-Reggiano

Salt and Pepper; to taste

Pork and Chanterelle Stuffed Zucchini Instructions:

1. Preheat your oven to 175°C or about 350°F. Then brush clean your chanterelles. I use a medium bristle paintbrush but whatever you have is probably fine. Chop them up along with the pork sausage and shallots.

2. In a skillet on low heat, add the butter and mushrooms, sausage, and shallots. Let simmer and soften. While this is happening, halve your zucchini and scoop out the insides using a spoon. Take about half of the filling and add it to the simmering pan. Add salt and pepper to taste.

3. Let cook until everything is soft and fragrant, about 5 minutes. Then turn off the heat and scoop the filling into the hollowed out zucchini boats. Grate over the parmesan cheese until a good layer is created, then drizzle some olive oil and place in the oven on a foil lined baking tray for 30 minutes.

pork and chanterelle stuffed zucchini ready for the oven
Stuffed Zucchini sans cheese layer

4. Remove from the oven, grate over some more cheese if you desire, and serve your finished pork and chanterelle stuffed zucchini hot!

Pork and Chanterelle Stuffed Zucchini
Finished Product

Enjoy Stuffing Things and Mushrooms?

Try The Best Stuffed Mushroom Recipe Ever!

Note:

If you go foraging for chanterelle mushrooms, be careful that you don’t accidentally get jack-o-lantern mushrooms instead. While these aren’t going to kill you, most likely, they will probably upset your stomach. Watch This Video by Adam Haritan to learn the differences between these two mushrooms.

Pork and Chanterelle Stuffed Zucchini

A simple stuffed vegetable recipe perfect for weeknight dinners.
Course Appetizer, Main Dish, Side Dish
Cuisine Fusion, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 boats

Ingredients

  • 2 large Zucchini
  • 1 cup Chanterelle chopped
  • 3 Pork Sausage chopped
  • 2 Shallots chopped
  • 1 tbsp Salted Butter
  • 1 tbsp Extra Virgin Olive Oil
  • Parmigiano Reggiano
  • Salt and Pepper to taste

Instructions

  • Preheat your oven to 175°C or about 350°F. Then brush clean your chanterelles. I use a medium bristle paintbrush but whatever you have is probably fine. Chop them up along with the pork sausage and shallots.
  • In a skillet on low heat, add the butter and mushrooms, sausage, and shallots. Let simmer and soften. While this is happening, halve your zucchini and scoop out the insides using a spoon. Take about half of the filling and add it to the simmering pan. Add salt and pepper to taste.
  • Let cook until everything is soft and fragrant, about 5 minutes. Then turn off the heat and scoop the filling into the hollowed out zucchini boats. Grate over the parmesan cheese until a good layer is created, then drizzle some olive oil and place in the oven on a foil lined baking tray for 30 minutes.
  • Remove from the oven, grate over some more cheese if you desire, and serve your finished pork and chanterelle stuffed zucchini hot!
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