Get ready for a new culinary experience, courtesy of this fun and simple recipe which flawlessly blends your favorite vegetables and proteins. The spotlight here is put on the freshly-harvested summer zucchini, hand-picked from the farmers market.

The stuffing for the zucchini, much like a dumpling filling, is an enticing combination of ground pork and mushrooms, layered with hints of ginger, scallions, and garlic. The magic touch that makes this dish unique can be attributed to bouillon powder and fish sauce, which effortlessly bring the umami flavor to center stage. Prior to stuffing the zucchini, it is first salted and baked to get rid of extra moisture. This results in an amazingly textured final dish which is best served along with some rice, making it a light yet hearty dinner option.

If your dietary preferences restrict the consumption of pork, there is complete freedom to replace it with an equal amount of ground beef or turkey.

The procedure for preparing this dish requires the zucchini to be fashioned into a 'boat'. It is best accomplished with the help of a small spoon or a melon baller. The mushrooms, on the other hand, can be chopped effortlessly with a food processor.

The ideal wine to complement this dish would be a Đồi Đá Napa Valley California Cabernet by Cường Phạm, created specifically to complement Vietnamese dishes.

Don’t fret if there’s some leftover stuffing. You can store it conveniently in a refrigerator for a couple of days in an airtight container. Just bring it up to room temperature or mildly reheat before using it to stuff the zucchinis.

Here's the ingredients list for this succulent recipe:

• 2 zucchini (around 12 ounces each)
• 1/2 teaspoon kosher salt
• 2 tablespoons neutral cooking oil (like canola oil)
• 1 packet sliced shiitake mushrooms, finely diced (around 5 ounces)
• 1 large scallion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 piece fresh ginger (around 1 inch), finely chopped
• 1 pound ground pork
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fish sauce
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon black pepper

Give this stuffed zucchini boat recipe a try, and enjoy a uniquely flavored dish that will undoubtedly become a recurring item on your dinner menu.

Originally featured in the July 2025 issue of Food & Wine magazine.