Asian Zucchini Stuffed with Pork and Shrimp

  • 40 mins
  • 11 ingredients


  • 4 large zucchini
  • 1/4 lb ground pork
  • 1/4 lb shrimp, finely chopped
  • 2 cloves garlic, minced
  • 2 tbs fresh cilantro, chopped
  • 1/2 tsp sugar
  • 2 Kaffir lime leaves, finely chopped or 1 tsp grated lime zest
  • 2 shallots, minced
  • 3 tbs coconut cream
  • 2 tsp fish sauce
  • 1 tbs roasted unsalted peanuts, minced
  • Cut the zucchini into 1 and 1/2 inch slices.
  • Scoop out the center with a melon baller, leaving 1/4 inch of flesh around the inside of the skin as well as n the bottom of each slice.
  • In a small ball, combine the pork, chopped shrimp, garlic, cilantro, sugar, kaffir lime or zest, shallots. 2 tbs of coconut cream and the fish sauce.
  • Spoon the mixture into the zucchini shells, cover and refrigerate.
  • Place a bamboo or other steamer over boiling water water and add the stuffed¬†zucchini¬†and steam for about 10 minutes or until the filling is cooked and the zucchini is tender.
  • Serve dotted with a little coconut cream and sprinkled with chopped peanuts.

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