This is not my first zucchini boat recipe to post. Here’s an Italian version. Zucchini boats are really a blank canvas for whatever filling you would like. I have combined several different flavors with shredded chicken, ground turkey, ground beef, pulled pork. It makes for an awesome way to include vegetables in you dinner meal. I know, Bre stop talking about the vegetables! I just can’t!
Today I am bringing you TWO new versions of my beloved zucchini boats. 1. Chipotle and salsa verde pulled pork zucchini boats, and 2. Buffalo chicken zucchini boats. I typically make my recipes for two people with two boats a piece, so that’s two whole zucchinis for the entire recipe. You can adjust the recipe as needed.
All my zucchini boat recipes start out the same, and that’s with preparing the boat. Try to find straight zucchinis when purchasing because it makes them easier to cut, scoop, and fill. I don’t like my zucchini to get too soft. Just soft enough for a knife to easily cut through, but not so soft it no longer is a safe boat for the yummy filling inside. The prepping of the zucchini takes the most work, but the rest of it is pretty simple. While your zucchini boats are baking, use that time to prepare your filling. Then the last few minutes of baking you will add your filling so that get all warm and mingled together.
My first recipe is another attempt to use my stash of frozen pulled pork in other ways than BBQ sandwiches and tacos. I’d definitely consider this a successful attempt. Spicy, almost fajita like zucchini boats! The second recipe is for all my buffalo wing lovers. Buffalo sauce, shredded chicken, sauteed onions, cream cheese. Yum.
Did you just decide what you are having for dinner tonight? I think you did.
Zucchini Boats 2 Ways
Serves: 2, 2 boats each
Base boat recipe:
2 straight, medium zucchini
1 tbsp olive oil
salt and pepper
- Preheat oven to 425F. Cut the ends of each zucchini. Carefully cut each zucchini in half lengthwise (hot dog bun style). Take a spoon an scrape out the centers of the zucchini. Scrape out all of the seeds and deep enough space to fit a lot of filling. Careful not to make too thin where they can’t stand. KEEP THE ZUCCHINI FILLING.
- Place zucchini on a baking sheet or in a glass baking dish. Brush with olive oil and season with salt and pepper. Bake for 20 minutes.
Chipotle and salsa verde pulled pork filling:
1/2 pound shredded cooked pulled pork
1/2 can salsa verde
4 tbsp chipotle sauce
1/2 can black beans
1/2 c frozen corn
1/2 cup diced white onion
1/2 cup bell pepper
1/4-1/2 zucchini centers, chopped
salt, pepper, cumin, paprika, chili powder, garlic powder, cayenne (optional)
- Heat oil in skillet over medium high heat. Add peppers, onions, zucchini centers, and corn to skillet. Stir around frequently for approximately 3-5 minutes.
- Reduce heat to medium low and add the salsa verde, pork, and beans to the skillet. Stir gently till combined and till heated through.
- Spoon 1 tbsp chipotle sauce into the bottom of each cooked zucchini. Divide filling evenly between each boat. Top with cheese if desired. Place back in the oven for 5 more minutes.
Buffalo Chicken filling:
1 large chicken breast, cooked and shredded
1/4-1/2 cup buffalo sauce (I like Frank’s)
1-2 oz cream cheese (can use reduced fat or fat free)
1/2 cup diced white onion
1/4-1/2 chopped zucchini centers
salt, pepper, garlic powder, onion powder
shredded mozzarella for topping
- Heat oil in skillet over medium high heat. Add onions and zucchini and saute till translucent. Add chicken, cream cheese, sauce, and seasonings. Stir till combined and cream cheese is melted and mixed in.
- Divide mixture evenly between each boat. Top with shredded cheese. Heat in oven for 5 more minutes.
- Optional-drizzle with more buffalo sauce and add blue cheese crumbles.