Have dinner ready in less than 30 minutes with this Whole30 Pork + Mushroom Stuffed Zucchini. Gluten Free, Dairy Free, Sugar Free and healthy!
I like to think that I come up with great ideas frequently. The kinds of ideas that still seem really good two weeks later, like starting this blog. Sometimes though, the idea seems good in theory but when reality hits, I realize I am in way over my head.
For instance, I love giveaways. Hosting and participating in them. I mean, who doesn't love new, free products? Spoiler: EVERYONE LOVES THEM. Well, a couple weeks ago, I got tagged in an Instagram giveaway for 150 bags of tapioca pearls. I thought "Hey! This could be fun! I can try a bunch of new recipes and with that many bags I can share them!" As it would happen, I won the contest. Gradually they started to arrive and I realized the bags weren't tiny like I imagined them to be in my head. Instead, they were 2.5lbs each. I'll pause here and let that one roll around in your head. Now, imagine my face when I realized "HOLY S#&T, I JUST WON OVER 300 LBS OF TAPIOCA." This was the look I had on my face every time a new box full of tapioca pearls arrived right up until this morning. Today, I had to round up five of my coworkers to help me carry boxes because an entire pallet with the final 250lbs arrived to me. It was really laughable until we got back up stairs and I had a severe anxiety attack of where I could hide all of these boxes around my office because there is no chance they were going to fit in my apartment. That's when I realized that this, folks, is one of those great-in-theory-idea instances. So, now as I sit here and ponder what to do with all my tapioca pearls, I thought I'd share a recipe with you that is 100% tapioca free.
These Pork & Mushroom Stuffed Zucchini became a quick favorite of mine, which is interesting because I'm still iffy on my appreciation of mushrooms. But with this dish, they blend well with the meat and sauce and it gives them a flavor I really enjoy. The entire recipe uses a minimal number of ingredients but is still filling and satisfying. And since it's not a complicated dish, the stuffing is made in just one pan and the whole dish can be easily doubled or tripled for any amount of leftovers you want.
Releasing new recipes that require an oven this time of year can be a bit risky. I know I'm not alone in saying that when it's summer time and really hot outside, I want to use the oven as little as possible. I avoid making dishes that require the oven to be on for an hour so I would never expect you to make them either! Fortunately, these only require a quick 20 minute roasting, so they won't heat your house up another thousand degrees. Just another reason why you should try this Whole30 compliant, sugar free, hassle free recipe!
PS - If you have any recommendations for uses of my tapioca pearls, let me know! I've already contacted food pantries and other bloggers in the Chicago area who I'm sharing my good fortune with - YAY!
- 3 med zucchini
- 1 lb ground pork
- 1/2 cup mushrooms, diced small
- 2 tbs tomato paste
- 3 tbs coconut milk
- 1 tbs coconut oil
- 1/2 tsp cumin
- 1/4 tsp sea salt + addtl to taste
- 1/4 tsp garlic powder