Pork & Mushroom Stuffed Zucchini

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 so you can laugh at the thought of my face when I realized "HOLY S#&T, I JUST WON OVER 300 LBS OF TAPIOCA." This face repeated each time a new box of bags of tapioca pearls arrived up until this morning when an entire pallet with the final 250lbs arrived to me. I had a slight anxiety attack of where to hide the boxes in my office and 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 completely NON-tapioca recipe with you. These Pork & Mushroom Stuffed Zucchini became a quick favorite of mine. When it's 1000 degrees outside in the summer, I want to use the oven as little as possible. These only require a quick 20 minute roasting, so they fit the bill. The filling is a one pot mess, AKA perfect for negotiating an I'll cook, you clean deal and full of flavor with minimal ingredients. Bonus, the recipe is easily doubled, tripled, etc too so you can make any amount of leftovers you want! 

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!

Pork & Mushroom Stuffed Zucchini

Time: 30 mins
Yields: 3 servings

3 medium zucchini
1 lb ground pork
½ cup mushrooms, diced small
2 tbs tomato paste (sub tamarind paste for AIP)
3 tbs coconut milk
1 tbs coconut oil
½ tsp cumin
½ tsp sea salt
¼ tsp garlic powder


  1. Preheat oven to 350 degrees.
  2. Slice zucchini in half lengthwise and cut off the ends.
  3. Place on a cookie sheet and roast cut side down for 20 minutes. Remove to cool.
  4. Melt 1 tbs coconut oil in pan. Add meat and mushrooms and cook until meat is fully browned.
  5. Add in spices and tomato paste, mixing fully. Allow to simmer for 5-10 minutes.
  6. While simmering, scoop out the zucchini innards. 
  7. Fill with meat and serve!

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