📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish. I use a glass 9x13 inch dish. It’s perfect for fitting all the zucchini boats snugly.
2. Halve the zucchinis lengthwise and scoop out the flesh, leaving about a 1/4-inch border. Reserve the zucchini flesh. This step is crucial for creating stable boats that hold the filling well. If you accidentally make a hole, don't worry! Just patch it with some of the zucchini flesh.
3. In a large skillet, brown the ground pork over medium-high heat. Drain any excess fat. Nobody wants greasy zucchini boats! Brown the pork until it’s nicely browned, usually about 7-10 minutes.
4. Add the chopped onion, shredded cabbage, minced garlic, grated ginger, and the reserved zucchini flesh to the skillet with the pork. Cook until the cabbage and onion are softened, about 5-7 minutes. The smell at this point is heavenly. Make sure to stir frequently to prevent sticking.
5. In a small bowl, whisk together the soy sauce (or tamari), sesame oil, rice vinegar, honey, and cornstarch. This glaze is what takes these zucchini boats from good to amazing. Don't skip the cornstarch; it helps thicken the sauce.
6. Pour the glaze over the pork and cabbage mixture in the skillet. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes. The mixture should be glossy and slightly sticky.
7. Season the pork mixture with salt and pepper to taste. Don't be afraid to taste and adjust the seasonings. Everyone’s palate is different, so make it your own.
8. Spoon the pork and cabbage mixture into the zucchini halves, mounding it slightly. Pack it in there! You want every bite to be flavorful.
9. Place the stuffed zucchini boats in the prepared baking dish. If you have extra glaze left in the skillet, drizzle it over the zucchini boats. This will make them extra flavorful and moist.
10. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through. The zucchini should be easily pierced with a fork when they are done. If the tops start to brown too quickly, tent the dish with foil.
11. Garnish with sliced green onions and sesame seeds before serving. Fresh green onions add a pop of color and a fresh bite. Sesame seeds add a nutty flavor and a bit of crunch.