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Dinner recipe · from the recipe book

Garlic-Cilantro Pork Stuffed Zucchini Boats

Tender roasted zucchini boats filled with garlicky cumin-spiced pork, black beans, onion and tomato, topped with melted queso fresco and fresh cilantro.

Garlic-Cilantro Pork Stuffed Zucchini Boats

Ingredients

  • 4 medium800 gZucchinihalved lengthwise
  • 1 lb450 gGround pork, 84% lean
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 7 oz200 gDiced tomatoes, canneddrained
  • ¾ cup150 gLong-grain brown rice, dry
  • 1⅔ cups400 gWater
  • 1 tbsp15 gOlive oil
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp3 gChili powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • 1 cup chopped15 gFresh cilantrochopped
  • 2 tbsp30 gLime juice

Steps

  1. Bring the water and brown rice to a boil in a saucepan, cover, and simmer on low about 40 minutes until tender; keep covered off the heat.
  2. Meanwhile, preheat the oven to 400°F (200°C).
  3. Scoop the centers from the zucchini halves, leaving 1/4-inch walls; chop the scooped flesh.
  4. Brush the zucchini shells with half the olive oil, sprinkle with one third of the salt and the black pepper, and set cut side up on a sheet pan.
  5. Heat the remaining half of the olive oil in a skillet over medium-high heat. Add the ground pork and onion and cook, breaking up the pork, until browned, about 7 minutes.
  6. Stir in the garlic, cumin, oregano, chili powder and the remaining two thirds of the salt and cook 1 minute.
  7. Add the chopped zucchini flesh, tomatoes and black beans and cook 4 minutes, until the pork reaches 160°F (71°C). Stir in the cooked rice and the lime juice.
  8. Pack the filling into the zucchini shells and roast 20 minutes, until the zucchini is tender.
  9. Top with the queso fresco and roast 5 minutes more. Scatter the cilantro over and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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