A recipe for stuffed zucchini with cheese, easily made in a single frying pan using seasonal zucchini. The juicy meat filling and melty cheese are a perfect match, creating a visually appealing dish. This is a simple side dish that's delicious even when you don't have much appetite.
Ingredients
Main Ingredients (2 servings)
- Zucchini 1 medium (approx. 200g)
- Ground Pork 60g
- Sliced Cheese (for melting)
- All-Purpose Flour a pinch
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tsp
- [A] All-Purpose Flour 1 tsp
- [A] Soy Sauce 1 tsp
- [A] Grated Garlic 1 tsp
- [A] Salt a pinch
- Water 5 tbsp
- Oil a little
- Black Pepper (optional)
Steps
- Trim the ends off 1 medium zucchini (approx. 200g) and peel off 4 stripes of skin with a peeler.
- Slice the zucchini into rounds about 1.5cm thick.
- Use a spoon to hollow out the center of each zucchini slice. (Key Tip!) Gently scrape without going all the way through to the bottom.
- Place the hollowed-out zucchini in a plastic bag and lightly coat with a pinch of all-purpose flour. (Key Tip!) This helps the meat filling adhere well.
- Finely mince the scooped-out zucchini flesh from the center. (Key Tip!) This makes sure no part goes to waste.
- In a bowl, combine the minced zucchini, 60g ground pork, 1 tsp cooking sake, 1 tsp all-purpose flour, 1 tsp soy sauce, 1 tsp grated garlic, and a pinch of salt. Mix until the mixture becomes sticky and well-combined.
- Stuff the hollowed-out zucchini with the prepared meat mixture. (Key Tip!) Stuff slightly generously so it forms a dome shape.
- Arrange the stuffed zucchini in a frying pan lightly coated with a little oil.
- Heat the pan over medium heat and cook until the bottom gets a nice brown sear. (Key Tip!) The fragrant sear adds flavor and helps the zucchini cook more easily.
- Once browned, reduce heat to low-medium, pour 5 tbsp water from the side of the pan, cover, and steam for 5 minutes. (Key Tip!) This ensures the zucchini cooks through completely.
- While steaming, cut sliced cheese into approximately 9 small pieces per slice.
- After 5 minutes of steaming, if there's still excess moisture, heat over medium heat to evaporate it.
- Turn off the heat and place the cut sliced cheese on top of the meat filling.
- Cover the pan again and let it sit for about 1 minute to melt the cheese using residual heat. (Key Tip!) This creates perfectly melted, gooey cheese.
- Transfer to a serving plate.
- Optionally, sprinkle black pepper over the cheese. (Key Tip!) The slight peppery kick enhances appetite.
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