Pulled Pork Stuffed Zucchini Boats
With 3 simple ingredients, these pulled pork stuffed zucchini boats are a tasty low carb dinner idea that is ready in 30 minutes! With juicy pulled pork, tender zucchini and gooey cheese, they are the perfect way to use up pulled pork, you can make extras and freeze.
- 2-3 zucchini (medium-sized and straight)
- 2 cups Pulled Pork (including some of the sauce)
- 1 cup shredded cheese (mozzarella pictured)
- ½ 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. Arrange in a 9x9 or 9x13 inch baking dish.
Spoon the pulled pork into the cavity of the zucchini. Sprinkle with cheese.
Cover with foil or a silicone cover, then bake in 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 4 days. Cook as directed above plus 5 extra minutes.
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 may freeze these zucchini boats and cook from frozen (if you have a metal baking dish; DO NOT put a glass baking dish in the oven directly from the freezer).
You can switch up the filling based on what you have on hand. Here are some options:
- to bake from frozen- bake at 400°F for 35-45 minutes, until zucchini is softened and cheese is bubbly and melted
- to bake after thawing- bake at 400°F for 20-25 minutes
- Taco Meat
- Shredded Chicken
- Enchilada Quinoa
Serving: 1.5zucchini boats | Calories: 320kcal | Carbohydrates: 25g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 888mg | Potassium: 277mg | Fiber: 1g | Sugar: 20g | Vitamin A: 563IU | Vitamin C: 20mg | Calcium: 216mg | Iron: 2mg