Ingredients for Stuffed Zucchini Hairy Melon
- 1 medium zucchini
- Vermicelli
- Oil
- Onion
- 1/2 cup sliced mushrooms
- Pork
- Garlic Cloves
- Gingerroot
- Chili Garlic Sauce
- Soy Sauce
- Hoisin Sauce
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How to Make Stuffed Zucchini Hairy Melon
- Preheat oven to 350°F (175°C).
- Cut one medium zucchini lengthwise and scoop out seeds. Cut one medium hairy melon lengthwise and scoop out seeds.
- Lightly brush zucchini and hairy melon halves with 1 tablespoon olive oil. Place on a large baking sheet or in a covered casserole dish.
- Soak 2 ounces vermicelli noodles in hot water off the heat for 5 minutes. Drain and roughly chop.
- Heat 1 tablespoon olive oil in a pan over medium heat. Sauté 1/2 cup chopped onion and 1/2 cup sliced mushrooms for 5 minutes until softened.
- In a food processor, pulse 1/2 pound ground pork until finely minced.
- Add 2 cloves minced garlic, 1 tablespoon soy sauce, 1 teaspoon ginger (grated), 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper to the food processor. Pulse until well combined.
- Add the chopped noodles, sautéed onions, and mushrooms to the pork mixture. Toss to combine.
- Fill both zucchini and hairy melon halves evenly with the pork and noodle mixture.
- Bake covered for 30 minutes. Uncover and bake for another 10-15 minutes, or until the filling is heated through and the zucchini and melon are tender.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
11g
Carbs
3g
