Adorable and flavor packed mini zucchini squash stuffed with ground pork and mushrooms, topped with a lovely tomato veggie sauce.
Begin by preheating the oven to 350 F. Next, cut the tops off of the zucchini (you should cut about a centimeter or two from the stem and save the tops for later).
Then, using a spoon, carefully carve out the insides of the zucchinis (see above photo for finished product). You want to remove most of the flesh, and save it for the sauce.
Once the zucchinis are ready, using a teaspoon of olive oil, cover the exterior and interior lightly with olive oil. Then sprinkle the inside with salt and pepper. Next, place on a baking sheet and bake in the oven for 20 minutes (without the tops).
Meanwhile, begin the meat preparations. In a medium bowl, place the ground pork, paprika, cumin, salt, pepper, and dried herbs. Mix together well. Then, form a flat patty that resembles a hamburger.
In a frying pan over medium heat, add 1 teaspoon of olive and place the patty in the pan and cook for 1 minute. Then flip and cook for 1 minute.
Immediately remove pan from heat and crumble the pork into very tiny pieces using a spatula. Then add the mushrooms.
When the zucchini have finished baking for 20 minutes, remove them from the oven and stuff them with the pork-mushroom mix. You want to stuff them until they are very full. Then cover with the tops of the zucchini and cook for 25 minutes.
Meanwhile, begin preparing the sauce. In a frying pan, over medium-high heat, add 1 tablespoon of olive oil and the onions. Let cook for 3 minutes while the onions soften, stirring occasionally.
Chop the insides of the zucchini into small chunks (it's okay if they're not regularly shaped pieces) and add to the sauce pan and continue cooking for 4 minutes.
Then add the diced tomatoes and let cook for 10 minutes, stirring frequently. Remove from heat, and set aside.
Remove the zucchinis from the oven and top with the diced tomato sauce. Bon appétit!