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Fresh pre-cut ingredients
Ready in 25 minutes

Italian-Style Ground Pork & Rice Stuffed Zucchini

with Parmesan-Panko Topping

Cooking time

25 minutes




819 /serving

What a sight for hungry eyes: golden-topped zucchini boats afloat on a sea of tomato sauce. The cargo is a delicious filling of garlicky browned ground pork plumped up with jasmine rice (pre-cooked for convenience) and zucchini flesh (saved from hollowing them out). Sun-dried tomato pesto whomps up the flavour, under a final covering of Parmesan and panko crumbs to turn up the texture. Ahoy there, supper is served!

We will send you:

  • 250g Ground pork
  • 15ml Minced garlic
  • 15ml Sun-dried tomato pesto
  • 2 Zucchini (green, yellow or heirloom)
  • 38g Panko
  • 225g Pre-cooked jasmine rice
  • 200ml Tomato sauce
  • 25g Shaved Parmesan (contains rennet)
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Cashews, Wheat

You will need:

Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Small pot
Olive oil
Total Fat
43 g
Saturated Fat
10 g
1410 mg
Total Carb
71 g
10 g
37 g
4 g
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Start the zucchini boats
Preheat the oven to 450°F. Halve the zucchini lengthwise. Scoop out the flesh; roughly chop the flesh. On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides up, and roast, 6 to 8 min., until beginning to soften.
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Warm the rice
Meanwhile, poke a small hole in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
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Make the filling
In a large pan, heat a generous drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the pork*; season with ¾ of the remaining spices. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the zucchini flesh and cook, stirring occasionally, 2 to 3 min., until tender. Add the rice and pesto. Cook, stirring frequently, 1 to 2 min., until combined and heated through; season with S&P.
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Finish the zucchini boats
Divide the filling between the zucchini halves. Top with the panko and cheese. Bake, 6 to 8 min., until the zucchini are cooked through and the cheese has melted.
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Make the sauce
Meanwhile, in a small pot, heat a drizzle of olive oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the tomato sauce and remaining spices. Cook, stirring frequently, 2 to 3 min., until warmed through.
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Plate your dish
Divide the sauce between your plates. Top with the zucchini boats. Serve any remaining filling on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.