STUFFED ZUCCHINI BOATS with pork ragù and mashed potatoes
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Stuffed zucchini boats is a delicious and merry recipe, perfect as appetizer or entrée! They can be stuffed with various filling either vegetarian or with meat or fish: today I decided to fill my zucchini a tasty pork ragù combined with mashed potatoes and Pecorino Romano cheese!
Ingredients
  • 1.5 Lb (780 g) zucchini
  • 1 Lb (450 g) ground pork
  • 4 oz (110 g) shallots
  • 1/2 Lb (225 g) Russet potatoes
  • 2 tbsp double concentrated tomato paste
  • 2 oz (55 g) Pecorino Romano cheese
  • 1 yolk
  • 4 tbsp extra-virgin olive oil
  • 1 glass beer
  • 1 glass vegetable broth
  • 6 leaves mint
  • 1 pinch black pepper
  • to taste table salt
Instructions
  1. SAUTEED SHALLOTSFirst, peel and mince the shallots, then sauté in a thick-bottomed pot along with 2 tbsp of olive oil until extremely soft and translucent. Now, add the double concentrated tomato paste and stir-fry 5 minutes more. Finally, pour the shallots in a bowl.
  2. PORK RAGÚPour the ground pork into the same pot used to sauté the shallots, and sear over high heat until it lose almost all the liquid, stirring frequently: you want the meat golden brown but not burned!After that, baste with the beer and let the alcoholic part evaporate, then add the shallots, and cook covered at least 90 minutes up to 3 hours at very low heat. The ragù have to cook very gently, bubbling lightly. Every 30 minutes take a look the sauce and add a splash of vegetable broth only if necessary. At the very end, you want the pork ragù moist but not watery.
  3. POTATOES, ZUCCHINI AND FILLINGMeanwhile the ragù cooks, Cut the zucchini into half and scoop the white part saving an edge ⅛ inches thick.Now, boil the unpeeled potato in hot water until tender, then peel and mash coarsely. Once the pork ragù is ready, combine it with mashed potatoes, grated Pecorino Romano, minced mint leaves, and 1 pinch of black pepper. Add salt as needed, then incorporate the yolk and knead until consistent. Let the zucchini filling rest in fridge.
  4. STUFFED ZUCCHINI BOATSPre-heat the oven on 355° F (180° C). After that, brush the zucchini with olive oil and a bit of salt, then stuff them with the filling. Complete the stuffed zucchini boats with a sprinkle of cheese and bake about 25-30 minutes until golden brown and crispy. Broil eventually 3 minutes, then let the zucchini rest 5 minutes before serving.
Recipe by philosokitchen at https://philosokitchen.com/stuffed-zucchini-boats-pork-ragu/