• Sarah Kurtanich

Zucchini Boats with Apple, Pumpkin & Sage Pork



Fall is officially here! Celebrate with this recipe that everyone in your family is sure to love.


Zucchini Boats with Apple, Pumpkin & Sage Pork


Ingredients

  • 4-5 zucchini, cut in half lengthwise & seeds scooped out

  • 1/2 sweet onion (about 1/2 cup), diced

  • 1/2 gala/honey crisp/pink lady apple (about 1/2 cup), diced

  • 1-2 cloves garlic (depending on garlic level preference), minced

  • 1 lb ground pork

  • 1/2 cup pumpkin puree

  • 2-3 tbsp tomato paste

  • 1/2 tbsp dried, ground sage (can adjust this too for taste preference)

  • salt & pepper to taste

  • a few handfuls of shredded mozzarella or cheddar cheese (optional)

  • cooking spray & cooking oil of choice



Directions

Preheat your oven to 400 degrees F. Spray a large baking dish with your cooking spray. Arrange the zucchini boats on the baking dish in a single layer, cut side up. Lightly spray the zucchini boats with your cooking spray and give them a gentle sprinkle of salt. 


On your stovetop, heat a medium pan over medium heat. Add 1 tbsp of oil to the pan and allow to heat for a few minutes. Add onion & apple to the pan. Stir and sauté for a few minutes. Stirring occasionally. 


Once your oven is preheated, bake the empty zucchini boats for 10-12 minutes. Remove from the oven and allow to cool until the pork filling is ready. 


Add the minced garlic to the pan and continue to sauté for another minute. Once you can smell the garlic, add the ground pork to the pan with a good sprinkle of salt. Break up the pork, mixing in the onion/apple/garlic. Continue to sauté everything until the pork is no longer pink. Add the pumpkin puree, tomato paste & dried sage. Stir until everything is well combined and the pork is completely coated in the sauce. 


Spoon the pork mixture into the zucchini boats. (If you have any leftover pork save it for another meal. It would be great over rice, cauliflower rice, noodles, spaghetti squash, etc.) 


Bake the now stuffed zucchini boats for another 15 minutes. At the 10 minute mark, sprinkle some cheese over top of the boats if you'd like and allow to melt during the last five minutes of cooking. 


Allow to cool for a few minutes before serving. 



About the Author

Sarah Kurtanitch is a holistic health coach who helps women adapt a flow-focused approach to their health. Sarah is all about mindful meal planning and empowering women to find their kitchen confidence. She enjoys curating recipes that are both good for you and delicious.


Instagram

Website

21 views