Zucchini With Pork Stuffing Recipe
Ingredients
1 large (2 pounds or 907 g) or 3 small (10 ounces or 280 g each) zucchini, halved and seeded
1 pound (454 g) boneless pork shoulder, cut in 1-inch (2.5 cm) pieces
1 medium onion, quartered
6 ounces (170 g) Mozzarella cheese, cut in 1-inch (2.5 cm) pieces
1 can (15 ounces or 425 g) tomato sauce with herbs
1/2 cup (125 ml) water
Directions
Put zucchini halves into a greased 13xgx2-inch (33x23x5 cm) baking pan.
Assemble Food Grinder with Fine Disc.
Grind meat, onion, and cheese into large bowl.
Add tomato sauce and mix thoroughly.
Fill zucchini halves with pork mixture, mounding it high.
Carefully pour water into bottom of pan; cover.
Bake at 350°F (180°C) for 1 hour.
Remove cover and bake an additional 30 minutes.
Cut into portions or allow one half per serving.
Assemble Food Grinder with Fine Disc.
Grind meat, onion, and cheese into large bowl.
Add tomato sauce and mix thoroughly.
Fill zucchini halves with pork mixture, mounding it high.
Carefully pour water into bottom of pan; cover.
Bake at 350°F (180°C) for 1 hour.
Remove cover and bake an additional 30 minutes.
Cut into portions or allow one half per serving.
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