Pulled Pork-Stuffed Zucchini Boats

There isn't much Southerners won't put pulled pork on. From sandwiches to tacos, quesadillas to salad, this mighty meat is as versatile as it is delicious. Now, it's time to put it in stuffed zucchini boats.

Traditionally, stuffed zucchini boats are filled with Italian-inspired meats, sauces, and cheeses. But to be perfectly honest, we thought we could do it better—and we did with these pulled pork-stuffed zucchini boats.

Pulled pork zucchini boats are made with leftover or prepared pulled pork that is dressed with a barbecue sauce, cooked until caramelized and tender, and topped with a cabbage-and-onion slaw. A sweet and tangy vinegar dressing works beautifully with the barbecue sauce.

Ingredients for Stuffed Zucchini Boats

We've streamlined this quick dinner of stuffed zucchini boats so that you can make it as often as you want. After all, once the family tries their first bites, we think this recipe will quickly make its way onto the list of favorites.

• Zucchini: Fresh, plump zucchini are ideal—and on the larger side as you'll want to be able to scoop out some of it and still have enough zucchini it isn't flimsy.
• Canola oil and kosher salt: To oil and season the zucchini before roasting.
• Cooked shredded pork: You can use leftover pork from a batch you meal prepped earlier in the week, or feel free to grab some from your favorite BBQ restaurant.
• Barbecue sauce: Use your favorite bottled kind or make your own.
• Apple cider vinegar, sugar, Dijon mustard, ground celery seeds, and black pepper: The primary ingredients for the cabbage dressing.
• Red cabbage: You can sometimes find red cabbage that is already sliced near the bagged lettuces. Otherwise, freshly chop your own.
• Red onion: If you don't like the intensity of a red onion, try a shallot.
• Cilantro: For freshness, but optional if you don't like cilantro.

How To Make Stuffed Zucchini Boats

Once you make stuffed zucchini boats for the first time, you'll understand why they're a quick and easy dinner favorite. Full instructions are below, but here's a brief recap:

• Step 1. Make the zucchini boats: Cut zucchini in half, and scoop out the middle. Don't go too thin, or the zucchini boats will be flimsy. Leave about a half inch of zucchini. Then brush the zucchini halves with oil, and sprinkle with salt.
• Step 2. Mix the pulled pork: Combine the pulled pork with the barbecue sauce, and scoop it into the zucchini boats.
• Step 3. Roast the zucchini boats: Put the zucchini boats on a baking sheet lined with aluminum foil. Roast 20 to 25 minutes or until the zucchini are tender and the pulled pork has caramelized.
• Step 4. Make the slaw: Whisk together the ingredients for the dressing, then add the cabbage, red onion, and cilantro. Mix well.
• Step 5. Add slaw: Top the zucchini boats with the cabbage mixture, and serve.

Variations for Stuffed Zucchini Boats

You could use leftover pulled pork from a BBQ restaurant, or if you have smoked or braised a pork butt and had leftover meat, this is a great option the next day.

You could also use leftover cooked chicken, brisket, or any other kind of cooked protein as a substitute for the pulled pork in this dish.

Tips for Making Great Zucchini Boats

If this is your first time making this dinner, know that it's fairly easy. But these few tips will make it even easier:

• Don't scoop out too much zucchini. If you remove too much of the core, the zucchini will be flimsy and may fall apart during roasting.
• Don't shortcut the roasting. The zucchini needs time to tenderize, and we love how the barbecue sauce caramelizes during the cooking process. Though you could shave a few minutes off the cooking time if you are in a big hurry, these zucchini boats really do need to cook through for the just-right combination of flavor and texture.

More Ways To Enjoy Fresh Zucchini

If you're looking to use up a bushel of this summer squash, we've got even more ideas:

• Zucchini Fritters
  
• Baked Zucchini Fries
• Chocolate Zucchini Bread
• Zucchini Pie
• Zucchini Bread