If you're looking for a low-carb meal that doesn’t skimp on flavor, these BBQ Pork and Jalapeño Popper Zucchini Boats are your answer. They’re smoky, cheesy, spicy, and just the right amount of indulgent. The tender zucchini acts as the perfect vessel for a filling of juicy pulled pork, creamy cheese, crispy bacon, and fiery jalapeños. Whether you're serving them up for a weeknight dinner or a backyard BBQ, these zucchini boats will be a crowd favorite!
BBQ Pork and Jalapeño Popper Zucchini Boats
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine American
Servings 4 2 boats per serving
For the Zucchini Boats
- 4 medium zucchini
- 2 cups cooked pulled pork homemade or store-bought
- ½ cup BBQ sauce your favorite brand or homemade
- 4 oz cream cheese softened
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 jalapeños diced (seeds removed for less heat)
- 4 slices cooked bacon crumbled
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped green onions for garnish
Optional toppings
- Extra BBQ sauce for drizzling
- Sour cream or ranch dressing
- Fresh cilantro or parsley
Prep the Zucchini
Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the center, leaving about ¼ inch of flesh to form a "boat." Lightly sprinkle with salt and let them sit for a few minutes to draw out moisture. Pat dry with a paper towel.
Make the Filling
In a mixing bowl, combine the pulled pork, BBQ sauce, cream cheese, cheddar cheese, mozzarella cheese, diced jalapeños, garlic powder, smoked paprika, and half of the crumbled bacon. Stir everything together until well mixed.
Stuff the Zucchini
Place the zucchini halves in a baking dish. Spoon the BBQ pork mixture evenly into each zucchini boat, packing it in gently.
Bake
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the zucchini is tender but not mushy.
Add Final Touches & Serve
Remove from the oven and sprinkle with the remaining crumbled bacon and chopped green onions. Drizzle with extra BBQ sauce, if desired, and serve immediately!
What to Serve with BBQ Pork and Jalapeño Popper Zucchini Boats
These boats are hearty on their own, but if you want to make it a full meal, try serving them with:
- Coleslaw – A tangy slaw balances the richness of the filling.
- Grilled Corn on the Cob – Classic BBQ side that pairs perfectly with smoky flavors.
- Avocado Salad – A refreshing, creamy side to cool down the jalapeño heat.
- Sweet Potato Fries – Adds a little sweetness to contrast the spice.
FAQs
1. Can I use store-bought pulled pork?
Yes! If you're short on time, pre-cooked pulled pork from the store works great. Just mix it with your favorite BBQ sauce before adding it to the filling.
2. What’s the best type of BBQ sauce to use?
It depends on your taste! Sweet and smoky BBQ sauces work well, but if you like more heat, go for a spicy BBQ sauce or even a chipotle-based sauce.
3. Can I make this less spicy?
Definitely! Omit the jalapeños or use mild green chilies instead. You can also reduce the amount of BBQ sauce if it's spicy.
4. Can I make these ahead of time?
Yes! You can prepare and stuff the zucchini boats ahead of time, then refrigerate them until you're ready to bake. Just add 5 extra minutes to the baking time if they're coming straight from the fridge.
5. What other cheeses can I use?
Pepper jack, gouda, or even blue cheese would add a fun twist to this recipe!
