Italian Ground Pork Zucchini Boats

Here it is .... the first post on my new blog....uh oh have I become addicted to blogging....oops!

Our good friend Randy came by a few days ago bearing organic gifts! The first was a beautiful piece of salmon (Randy proudly a first nations punk rocker but for some reason...a VEGETARIAN does not eat salmon!! WTF?) and the second was the hugest zucchini I had ever seen....And yes the bountiful zucchini was the topic of many dirty jokes..... The salmon unfortunately had to be frozen for future use....as I already had a package of ground pork sitting loyaly in the family's finger print marked stainless steel fridge. Stainless steel appliances are nice....when the kids have grown....right now they are the bane of my existence! And why why why....can't they make them magnetic?!

Anyway the moment you've all been waiting for.....Drum roll please.....

Italian Ground Pork Zuchinni Boats

• One LARGE Zuchinni
• .5-1Lb of Ground Pork
• 1/2 cup Bread Crumbs
• 2 cloves Garlic
• 1/2 tsp each dried oregano, parsley and basil (or as much fresh as you want)
• salt and pepper
• 1 egg
• 1/2 cup ketchup
• 1/2 cup parmesan

Topping

• 1 cup (or more) Grated Mozzarella
• 1/2 cup parmesan
• 1 tblsp fresh chopped basil

OK....
Depending on the size of Zuc cut in half lengthwise and crosswise if it's really HUGE. Using a regular soup spoon scoop out the guts....I saved the seeds in hopes of growing another gargantuon zucchini. Set aside your boats.
Mix together Ground Pork and remaining ingrediants for the the filling. Use your clean hands and squish it all up nice like.
Scoop pork mixture into awaiting boats. Fill them right to the top!Pack it in like a meatloaf....Mix up cheeses for topping (NOT THE BASIL)Sprinkle on top.

Bake on foil or parchement lined cookie sheet (for easy shmeezy clean up) at 375 for about 45 min. I cooked until the cheese was golden and the zuchinni was soft yet yielding. Sprinkle with fresh basil and VOILA .... yummalicious!!