Stuffed Zucchini Hairy Melon
Elevate your mealtime with this deliciously unique Stuffed Zucchini Hairy Melon recipe—a mouthwatering combination of tender hairy melon (or zucchini) halves brimming with a savory filling of ground pork, fragrant garlic, sweet carrot, and fluffy white rice. Simmered to perfection in a flavorful chicken stock and topped with a light, velvety sauce, this comforting dish delivers a perfect harmony of textures and umami flavors. The addition of soy sauce, oyster sauce, and sesame oil ensures a rich, aromatic profile that’s both hearty and satisfying. This recipe is an ideal main course, perfect for serving with steamed white rice or enjoyed on its own. With just 20 minutes of prep time and an enticing blend of wholesome ingredients, it's a must-try for fans of stuffed vegetables and Asian-inspired cuisine.
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Recipe Information
Ingredients
- 2 medium-sized hairy melon (or zucchini)
- 250 grams ground pork (or ground chicken/beef)
- 100 grams cooked white rice
- 2 cloves garlic
- 1 small onion
- 1 small carrot
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks scallions
- 500 milliliters chicken stock
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Wash and peel the hairy melon (or zucchini). Cut each in half lengthwise and use a spoon to scoop out the seeds and pulp, creating a hollow cavity for the stuffing. Reserve the pulp.
Finely chop the reserved melon pulp. Mince the garlic, onion, carrot, and scallions.
In a mixing bowl, combine the ground pork, cooked rice, chopped melon pulp, minced garlic, onion, carrot, and scallions. Add soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Spoon the stuffing mixture into the hollowed-out hairy melon halves, pressing gently to pack the filling tightly.
Heat a large skillet or saucepan over medium heat. Place the stuffed melon halves into the skillet, stuffing side up.
Pour the chicken stock into the skillet, ensuring it reaches about halfway up the sides of the stuffed melons. Bring to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the melon is tender and the filling is fully cooked.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the chicken stock in the skillet to thicken it into a light sauce. Cook for an additional 2 minutes.
Carefully transfer the stuffed melons to a serving platter. Drizzle the thickened sauce over the top. Garnish with additional chopped scallions if desired.
Serve warm as a main dish or alongside steamed rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
