A fun little twist on my normal Kung Pao Meatballs. Kung Pao Meatball Stuffed Zucchini! It’s a great way of getting your veggies and fiber in. If you don’t like heat, you can omit the Thai chiles or substitute them with sweet bell pepper for a little pop of color and crunch.
1. Preheat oven to 375°F.
2. Using a melon baller, scoop out the middle of the halved zucchini and drizzle lightly with olive oil. Season with salt and pepper, then fill the cavity half full with the cooked rice. Set aside.
3. In a large bowl, combine the meatball ingredients and mix until just combined. Form into 20 golfball sized meatballs.
4. Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Once hot, add the meatballs and sear on all sides. Using tongs, set the meatballs aside on a plate.
5. Reduce the heat to medium-low and in a small bowl whisk together the soy sauce and cornstarch. Add all of the sauce ingredients, including the cornstarch slurry, and whisk until thickened.
6. Place the meatballs back in the skillet with the sauce and toss to coat. Place 4 of the meatballs (or as many will fit) over the rice and drizzle the sauce over top. Place in a baking dish and cover with foil.
7. Bake for 35 minutes or until the zucchini is tender. Garnish with the peanuts, green onion and chiles.
Looking for a side dish? Try one of these recipes!