Prepare to transform your dinner routine with a mouthwatering recipe that combines the rustic charm of ground pork, the hearty texture of barley, and the delicate vessel of fresh zucchini. This stuffed zucchini dish is not just a meal—it's a culinary adventure that promises to tantalize your taste buds and impress even the pickiest eaters. Imagine cutting into a perfectly baked zucchini boat, revealing a rich, savory filling that's bursting with flavor and nutrition. Whether you're looking for a crowd-pleasing weeknight dinner or an impressive dish to serve at your next gathering, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- Zucchini
- Ground pork
- Barley
- Onion
- Garlic
- Tomato sauce
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Wash zucchinis thoroughly. Cut them in half lengthwise and carefully scoop out the inner flesh, creating a boat-like shape. Leave about 1/4 inch of flesh to maintain the zucchini's structure.
- In a medium saucepan, rinse barley and cook according to package instructions, typically using a 1:3 ratio of barley to water. Cook until tender, about 25-30 minutes.
- Finely dice the onion and mince the garlic. In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add diced onions and garlic to the skillet, sauté until translucent and fragrant, approximately 3-4 minutes.
- Add ground pork to the skillet. Break the meat into small crumbles and cook until fully browned and no pink remains, about 7-8 minutes.
- Drain excess fat from the meat. Add cooked barley to the skillet, mixing thoroughly with the pork.
- Season the mixture with salt and pepper. Stir in half of the tomato sauce, ensuring even distribution.
- Arrange zucchini boats in the prepared baking dish. Fill each boat generously with the pork and barley mixture.
- Pour remaining tomato sauce over the stuffed zucchinis, ensuring they are well-covered.
- Cover the baking dish with aluminum foil and bake for 35-40 minutes, until zucchinis are tender.
- Remove foil for the last 5-7 minutes of cooking to allow slight browning on top.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose zucchinis that are firm and uniform in size to ensure even cooking and consistent presentation.
- When scooping out zucchini flesh, be gentle to maintain the structural integrity of the "boat".
- For extra flavor, consider adding herbs like fresh thyme or oregano to the pork and barley mixture.
- Use a meat thermometer to ensure ground pork is cooked to a safe internal temperature of 160°F.
- If you prefer a crispier top, sprinkle some grated cheese over the zucchinis during the last 5-7 minutes of baking.
- Leftover stuffed zucchinis can be stored in the refrigerator and reheated in the oven to maintain their texture.
- For a gluten-free version, substitute barley with quinoa or rice.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 65mg
