YOUR SOLIN GENERATED RECIPE
Ground Pork with Roasted Zucchini and Shallot
Pan-seared lean ground pork tossed with caramelized shallots and oven-roasted zucchini rounds for a savory, golden-brown finish.
INGREDIENTS
8 oz Ground pork
1 medium Zucchini
2 medium Shallots
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tsp Fresh thyme
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Slice the zucchini into half-inch thick rounds and place them in a bowl.
Toss the zucchini rounds with half of the olive oil, sea salt, and black pepper until evenly coated.
Spread the zucchini in a single layer on the baking sheet and roast for 18 minutes until the edges are tender and browned.
While the zucchini roasts, peel and thinly slice the shallots into delicate rings.
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the ground pork and shallots to the skillet, breaking the meat into small crumbles with a spatula.
Season the pork with garlic powder and fresh thyme, cooking until the meat is browned through and the shallots are translucent.
Remove the zucchini from the oven and fold them into the skillet with the pork, stirring gently to combine before serving.