Mexican Chipotle Pork Zucchini Boats

Ingredients

• 450 g pork tenderloin or pork shoulder (trimmed), diced
• 6 medium zucchini
• 1 tbsp chipotle in adobo (check for soy-free)(optional)
• 1 tbsp adobo sauce (from the can)(optional)
• 1 medium onion
• 3 cloves garlic
• 1 tsp ground cumin
• 0.5 tsp smoked paprika(optional)
• 2 medium lime
• 1 tbsp olive oil
• 0.25 cup dairy-free sour cream (optional)(optional)
• 0.25 cup cilantro(optional)
• to taste salt
• 0.5 tsp black pepper

Instructions

1. 1

   Preheat oven to 220°C/425°F. Halve zucchini lengthwise and scoop out centers lightly to form boats.

2. 2

   Bake zucchini boats: place cut-side up on a sheet pan, brush with a little olive oil, and bake 12 minutes.

3. 3

   Cook pork filling: in a skillet, sauté diced onion with olive oil until soft (4–5 minutes). Add garlic and cook 30 seconds.

4. 4

   Add pork: add pork, cumin, smoked paprika, chipotle/adobo (to taste), salt, and pepper. Cook until browned and cooked through (12–15 minutes).

5. 5

   Finish boats: remove zucchini, spoon pork filling into boats, and bake 10–12 minutes until zucchini is tender.

6. 6

   Lime crema: mix dairy-free sour cream with lime juice and a pinch of salt (or just use lime juice + cilantro).

7. 7

   Serve: drizzle with lime crema and top with cilantro.