Pork and Mushroom Stuffed Zucchini Boats

One plate is the amount the calories and protein above are for.

• 6 oz ground pork
• 1 cup zucchini halves (from 1 large zucchini)
• 1 cup cooked cremini mushroom (from 2 cups raw chopped)
• 2 tablespoons crushed tomato
• 1/4 cup shredded mozzarella
• 1 teaspoon olive oil
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• 1/4 teaspoon salt

• 12 oz ground pork
• 2 cups zucchini halves (from 2 large zucchini)
• 2 cups cooked cremini mushroom (from 4 cups raw chopped)
• 4 tablespoons crushed tomato
• 1/2 cup shredded mozzarella
• 2 teaspoon olive oil
• 1 teaspoon dried oregano
• 2 clove garlic, minced
• 1/2 teaspoon salt

• 24 oz ground pork
• 4 cups zucchini halves (from 4 large zucchini)
• 4 cups cooked cremini mushroom (from 8 cups raw chopped)
• 8 tablespoons crushed tomato
• 1 cup shredded mozzarella
• 4 teaspoon olive oil
• 2 teaspoon dried oregano
• 4 clove garlic, minced
• 1 teaspoon salt

• 36 oz ground pork
• 6 cups zucchini halves (from 6 large zucchini)
• 6 cups cooked cremini mushroom (from 12 cups raw chopped)
• 12 tablespoons crushed tomato
• 1 1/2 cups shredded mozzarella
• 6 teaspoon olive oil
• 3 teaspoon dried oregano
• 6 clove garlic, minced
• 1 1/2 teaspoon salt

• 48 oz ground pork
• 8 cups zucchini halves (from 8 large zucchini)
• 8 cups cooked cremini mushroom (from 16 cups raw chopped)
• 16 tablespoons crushed tomato
• 2 cups shredded mozzarella
• 8 teaspoon olive oil
• 4 teaspoon dried oregano
• 8 clove garlic, minced
• 2 teaspoon salt

1. Heat the oven to 400°F, halve the zucchini lengthwise and scoop out the centers.
2. Warm the oil in a skillet over medium-high heat and brown the pork 6 minutes until no pink remains and it reads 160°F; spoon off any fat.

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3. Add the mushrooms, garlic, oregano and salt and cook 4 minutes until browned, then stir in the tomato.

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4. Fill the zucchini with the pork mix, top with the mozzarella and bake 20 minutes until the zucchini is tender and the cheese is bubbling.

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5. Rest the boats 5 minutes before cutting.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories498
• Protein58g
• Carbs9g
• Fat29g
• Fiber3g
• Sodium880mg

• A Healthy Weight
• Eating Well

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