Savory Stuffed Garden Vegetables
Enjoy a colorful and nutritious dish featuring an array of garden vegetables stuffed with a flavorful ground pork mixture. This recipe, inspired by a classic Penzey's card, allows the earthy flavors of mushrooms and zucchini to mingle with savory spices, creating a hearty meal that’s perfect for family gatherings or meal prep. Conveniently, these stuffed vegetables can be made ahead of time, letting the tantalizing aromas fill your kitchen. Serve warm or fresh from the oven for a delightful and satisfying experience!
6-8
Servings
190
Calories
7
Ingredients
Ingredients
large mushrooms
7 (stalks removed)
tomatoes
4 (halved, seeds discarded)
zucchini
3 (2 halved lengthwise, 1 chopped)
ground pork
1 lb (raw)
onion
1 (diced)
diced tomatoes
15 ounces (canned)
mozzarella cheese
1/2 cup (shredded)
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C).
2
Prepare the vegetables by removing the stalks from the 4 large mushrooms (set the stalks aside for the stuffing).
3
Halve the tomatoes and gently scoop out the seeds. Halve 2 of the zucchini lengthwise and use a spoon to scoop out the centers; set aside the centers for the stuffing.
4
Arrange the hollowed-out mushrooms, tomato halves, and zucchini on a greased baking sheet. Season lightly with salt and pepper to enhance the flavors.
5
Mince or grate the remaining 3 mushrooms and chop the leftover zucchini centers.
6
In a skillet over medium heat, sauté the ground pork with the diced onion until the meat is browned and cooked through. Season it with your favorite spices for added flavor.
7
Add the minced mushrooms, chopped zucchini, and reserved centers to the skillet, cooking until the vegetables are soft and fragrant.
8
Stir in the can of diced tomatoes and continue to simmer until most of the liquid has evaporated, about 10 minutes.
9
Spoon the savory filling generously into the prepared vegetables, ensuring each one is well-stuffed. Top each stuffed vegetable with a sprinkle of mozzarella cheese.
10
Bake in the preheated oven for 35-45 minutes, or until the vegetables are tender and the cheese is bubbly and golden. Let cool slightly before serving.
Nutrition Information
9
Fat
14
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main vegetables used for stuffing in this recipe?
The main vegetables used for stuffing are 4 large mushrooms, 4 tomatoes, and 2 zucchini.
What kind of meat is used in the savory filling?
The recipe calls for 1 lb of raw ground pork.
What is the recommended oven temperature for baking?
The oven should be preheated to 375 degrees F (190 degrees C).
How long should the stuffed vegetables bake?
Bake for 35-45 minutes until the vegetables are tender and the cheese is bubbly.
How many servings does this recipe provide?
This recipe makes approximately 6-8 servings.
Can this recipe be prepared in advance?
Yes, these stuffed vegetables can be made ahead of time, making them great for meal prep.
What type of cheese is used as a topping?
The recipe uses 1/2 cup of shredded mozzarella cheese.
How many calories are in a serving of Savory Stuffed Garden Vegetables?
Each serving contains approximately 190 calories.
What should I do with the mushroom stalks?
The stalks should be removed, minced or grated, and added to the stuffing mixture.
How do I prepare the zucchini for stuffing?
Halve 2 of the zucchini lengthwise and use a spoon to scoop out the centers; reserve the centers for the stuffing.
What is the fat content per serving?
There are 9 grams of fat per serving.
How much protein is in one serving?
Each serving provides 10 grams of protein.
What do I do with the tomato seeds?
The tomato seeds should be gently scooped out and discarded.
How many carbohydrates are in this dish?
There are 14 grams of carbohydrates per serving.
Is there an inspiration source for this recipe?
Yes, this recipe was inspired by a classic Penzey's card.
What size can of diced tomatoes is needed?
You will need one 15-ounce can of diced tomatoes.
How should the onion be prepared?
The onion should be diced before sautéing with the pork.
How many total mushrooms are used in the recipe?
The recipe uses 7 large mushrooms in total.
How long should the filling simmer after adding the canned tomatoes?
Simmer for about 10 minutes or until most of the liquid has evaporated.
Do I need to grease the baking sheet?
Yes, the recipe specifies using a greased baking sheet.
What is the total ingredient count?
There are 7 main ingredients listed for this recipe.
Should I season the vegetables before filling them?
Yes, season the hollowed-out mushrooms, tomatoes, and zucchini with salt and pepper.
What is the third zucchini used for?
The third zucchini is chopped and added into the stuffing mixture.
How do I know the filling is ready to be spooned into the vegetables?
The filling is ready when the meat is browned and the vegetables are soft and fragrant.
Is there any fiber information available?
No, the fiber content is not specified for this recipe.
What are some of the tags associated with this recipe?
Associated tags include stuffed vegetables, vegetable dish, meal prep, comfort food, and healthy.
Is sugar content listed for this dish?
No, the sugar content is listed as null.
Can I serve this dish cold?
The recipe suggests serving it warm or fresh from the oven for the best experience.
What is the preparation method for the ground pork?
The ground pork is sautéed in a skillet over medium heat until browned and cooked through.
Should the canned tomatoes be drained?
The recipe does not specify draining; instead, it instructs to simmer the mixture until most liquid has evaporated.