Zucchini Pork Dumplings
You can make them as an appetizer or have them for dinner with some brown rice or spicy garlic edamame on the side. I love using zucchini in place of pasta or noodles, as you may have seen in zucchini lasagna and zucchini rollatini, so I knew I would love this!
This creative recipe is from friend Ali’s new cookbook, Inspiralized and Beyond (affil link). It’s loaded with paleo, vegan, vegetarian, and gluten-free recipes for vegetarians and meat-eaters. Her book is filled with tons of great recipes like this, it’s a must to add to your collection.
Tips and Variations:
You will need a mandoline to slice the zucchini, this is the one I have (affil link). Use zucchini that are 1½ inches in diameter so that the zucchini strips are large enough for wrapping the pork filling but small enough to remain dumpling-sized. Each zucchini should yield enough noodles to make 4 dumplings. You can swap the pork for ground chicken.
