3 ingredient pulled pork stuffed zucchini boats are the perfect way to use up leftover pulled pork! Ready in under 30 minutes, lower in carbs, and so tasty!
I know it’s September and everyone is moving past zucchini, and peaches and corn, but they are still in season and really good!
When I found myself with ample amounts of pulled pork (after photographing this Healthier Instant Pot Pulled Pork), and somehow I had 8 zucchinis in the fridge, it was a sign that they were meant to go together.
These pulled pork stuffed zucchini boats are a delicious lighter way to eat pulled pork, and so easy to prep!
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These pulled pork stuffed zucchini boats are
- lower in carbs, but still filling
- simple to prep on a busy weeknight
- easy to customize with your favorite toppings
How to make zucchini boats
This zucchini boat recipe is so simple! You could even get your kids to help you spoon the filling in or sprinkle on the cheese.
- Cut zucchini in half, then scoop out the seeds. I didn’t keep the seeds, but you could sautee them with some onions an garlic and add them back in with the pulled pork.
- Spoon in the pulled pork. I used this recipe…make sure you use a saucy recipe and add lots of the sauce to the zucchini boats!
- Sprinkle with cheese.
- Top with fresh tomatoes, green onions, and/or your favorite toppings (I bet guacamole would be SO good!)
What are some other fillings I could use in stuffed zucchini boats? You could use so many different ingredients: leftover taco meat, leftover chili, slow cooker sweet chili chicken, Instant Pot black beans, and the list goes on as long as your imagination.
Can zucchini boats be frozen? Yes! I filled, baked, cooled and froze. To reheat you will thaw and place in the oven at 350°F until heated through (roughly 20 minutes).
Can these pulled pork stuffed zucchini boats be used for meal prep? Yes! You could do this in a few different ways: 1) For easy dinners: assemble but don’t bake. Refrigerate for up to 3 days before baking. 2) For re-heatable lunches & dinners: assemble, bake, cool, and portion out into containers.
What can I serve with these pulled pork stuffed zucchini boats?
We enjoyed them with a big dollop of greek yogurt, some fresh tomatoes, and green onions, without any side dishes. However, you could also serve them with:
- a side of cilantro lime rice
- this Quinoa Black Bean Salad, this Charred Corn Salad with Feta & Mint, or a salad tossed in this Creamy Cilantro Lime Dressing
- or keep thing simple with some corn on the cob
Tips & equipment for these pulled pork stuffed zucchini boats
- I used my 6 quart Instant Pot to cook the pulled pork; you can also cook on low 8 hours in a 6 quart slow cooker
- I baked in my 9 inch baking pan, which you can also go in the freezer if you are planning on baking ahead and freezing
- Looking for more zucchini recipes? Try this Healthy Zucchini Bread, these Air Fryer Zucchini Fries, and this Freezer Turkey Zucchini Noodle Lasagna
Pulled Pork Stuffed Zucchini Boats
- 2 medium-sized zucchini
- 2 cups Healthier Pulled Pork (including some of the sauce)
- 1 cup shredded cheese (mozzarella pictured)
- 1/2 cup fresh tomatoes (chopped)
- green onions
- salsa, greek yogurt, guacamole
- Heat oven to 400°F.
- Slice zucchini in half, lengthwise. Scoop out the seeds with a spoon.
- Spoon the pulled pork into the cavity of the zucchini. Sprinkle with cheese.
- Bake in pre-heated oven for 20-25 minutes, until zucchini is slightly softened and cheese is melted and bubbly.
- Serve with suggested toppings
To prep ahead
- You can assemble and store unbaked zucchini boats in the fridge for up to 3 days. Cook as directed above.
- You can cook these ahead and store in meal prep containers for up to 4 days. Re-heat until steaming hot in the microwave.
- You can also bake these ahead and freeze for up to 3 months. Thaw completely and bake uncovered at 350°F until heated through (roughly 20 minutes).