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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


  • 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


  • 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!