Asian Stuffed Zucchini


  • 4 large zucchini
  • 1/4 lb of ground pork
  • 1/8 lb of shrimp, finely chopped
  • 2 garlic cloves, crushed
  • 2 tbs cilantro, chopped
  • 1/2 tsp sugar
  • 1 tsp grated lime zest
  • 2 shallots, minced
  • 3 tbs coconut cream
  • 2 tsp fish sauce
  • 1 tbs roasted unsalted peanuts, finely chopped
  • Cut the ends off of the zucchini.
  • Cut the zucchini into 2 inch thick slices.
  • Scoop out with a melon baller, leaving 1/4 inch of flesh around the inside of the skin as well as on the bottom of each slice.
  • In a small bowl, combine the ground pork, chopped shrimp, garlic, cilantro, sugar, lime zest, shallots. 2 tbs of coconut cream and the fish sauce.
  • Spoon the mixture into the zucchini shells, then cover and refrigerate until close to serving time.
  • Place the stuffed shells in a bamboo or metal steamer over a  pan of boiling water, cover and steam for 10 minutes or until the filling is cooked and zucchini is tender.
  • Serve dotted with a little coconut cream and sprinkled with chopped peanuts.

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