Grilled Zucchini Stuffed with Pork

Overview

It’s my first time to bake zucchini. I followed the method of roasting eggplant, which is also a way to eat zucchini. I used an IKEA porcelain pie plate as the baking tray and container, which is easy to clean

Tags

• hot dishes
• home cooking
• oven dishes
• children
• dinner with friends
• summer recipes
• lunch
• breadcrumbs
• cheese powder
• garlic olive oil
• onions
• pork stuffing
• zucchini
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Wash the zucchini, cut it in half, scoop out the flesh with a spoon, put the zucchini in a pie plate, sprinkle a little salt on the zucchini, and marinate a little

   

3. 3 Cut the onion and melon flesh into small cubes

   

4. 4 Add garlic olive oil to the pot

   

5. 5 Add onion and stir-fry until fragrant, then add diced melon and stir-fry until soft, turn off heat

   

6. 6 Add the pork filling, salt, pepper, and a little cheese powder, mix well and set aside. This is done with the fire off

   

7. 7 Dip the pickled water from the horned melon with kitchen paper. Use a spoon to fill the meat filling into the horned melon. Fill it all in and the surface will swell

   

8. 8 Sprinkle bread crumbs and cheese powder on the surface

   

9. 9 Place the pie plate into the middle rack of the preheated oven, preheat to 230 degrees, and bake for 15 to 20 minutes

   

10. 10 Take out the pie plate and cut it open with a knife when eating. You can dip it into the tomato sauce and eat