Smoked Paprika and Rosemary Pork-Stuffed Zucchini


-1 lb (500 g) ground pork
-1/2 cup (125 mL) each diced red and green peppers
-1 cup (250 mL) diced onion
-2 tsp (10 mL) prepared minced garlic
-3 tbsp (45 mL) Club House One Step Smoked Paprika & Rosemary Seasoning
-2 tbsp (30 mL) rice flour
-1 cup (250 mL) each diced tomatoes with juice and water
-3 medium zucchini
-½ cup (125 mL) shredded mozzarella

Cooking Instructions

1. In large saucepan, over medium heat, brown pork until no longer pink. Remove. Add vegetables and garlic to saucepan. Sauté 2 minutes.

2. Stir in seasoning and rice flour. Cook 1 minute. Return pork. Add tomatoes and water. Cook 2 minutes on low until thickened and water is reduced by half. Cool.

3. Slice zucchini in half lengthwise. Scoop out seeds and approximately ¾ of the flesh and discard.

4. Divide pork filling amongst prepared zucchini. Arrange in 9 x 13 in (22 x 34 cm) baking dish. Cover with foil. Bake at 375°F (190°C) for 45 minutes. Remove foil and sprinkle with mozzarella during last 5 minutes.

Tip: Stuff other vegetables such as eggplant, peppers or tomatoes.

Makes 6 servings /Prep Time 30 min /Cook Time 40 min

For more recipe ideas visit