Cooked - Pulled Pork-stuffed Zucchini Boats

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Home Pricing Community My Recipes

Pulled Pork-stuffed Zucchini Boats

8.0

4 medium (8 oz. each) zucchini, halved lengthwise

¼ cup canola oil, divided

1 ½ tsp. kosher salt, divided

1 (12-oz.) container cooked shredded pork (about 2 cups)

1 cup bottled barbecue sauce

2 Tbsp. apple cider vinegar

1 Tbsp. granulated sugar

1 tsp. Dijon mustard

½ tsp. ground celery seeds

¼ tsp. black pepper

1 ½ cups thinly sliced red cabbage (from 1 small [1 lb., 4 oz.] head cabbage)

½ cup thinly sliced red onion (from 1 onion)

¼ cup chopped fresh cilantro

Preheat oven and prepare zucchini: Preheat oven to 400°F. Using a spoon, scrape out and discard centers of zucchini halves, creating a ½-inch-thick shell.
Brush cut sides of zucchini evenly with 1 tablespoon of the oil. Sprinkle evenly with 1 teaspoon of the salt. Transfer to a large rimmed baking sheet lined with aluminum foil.
Make pork mixture: Stir together pork and barbecue sauce in a medium bowl.
Bake zucchini boats: Evenly divide pork mixture among zucchini halves. Bake in preheated oven until zucchini is tender and barbecue sauce is caramelized slightly, 20 to 25 minutes.
Make slaw dressing: Meanwhile, whisk together apple cider vinegar, sugar, mustard, celery seeds, pepper, and remaining 3 tablespoons oil and ½ teaspoon salt in a large bowl until combined.
Add cabbage: Add cabbage, onion, and cilantro to apple cider mixture in bowl. Toss to coat.
Finish zucchini boats: Place zucchini on plates, and top evenly with cabbage mixture.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🏡Casual Gathering📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 110 weeks ago

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