BBQ Pork and Jalapeño Popper Zucchini Boats
Equipment
- Baking sheet or casserole dish
- Spoon for scooping out zucchini
- Mixing bowls
- Knife & cutting board
- Oven
Ingredients
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
Instructions
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!