Fresh zucchini, hollowed into little boats, stuffed with ground pork, zucchini pulp, the Trinity (yellow onions, celery, and bell peppers), plenty of garlic, and South Louisiana seasonings—that’s a Stuffed Zucchini Boat. Baked to a golden brown, it’s a simple, no-angst meal sure to earn plenty of oohs and aahs.
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Zucchini in South Louisiana
Zucchini’s popularity in South Louisiana is deep-rooted (pun intended). This fruit—though it acts more like a vegetable—likely originated in Central America and made its way into South Louisiana cuisine centuries ago through Spanish colonization.
Zucchini thrives in Louisiana’s soils and climate and is grown throughout the state. When in season, you’ll find it at roadside vegetable stands, farmers’ markets, and in most grocery stores.
Both Cajun and Creole cooking showcase zucchini’s mild, slightly sweet flavor, which pairs perfectly with the seafood and meats so common here. Similar to yellow squash and eggplant, zucchini can be prepared in many ways, and it fits right in with the South Louisiana tradition of “stuffing things.” Sweet Daddy D’s Stuffed Zucchini recipe is a fine example of Creole-Italian cuisine, reflecting the influence of Italian immigrants on the emerging Creole culture of New Orleans.
Here’s What You Need
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Ingredient Notes
- Zucchini: Fresh zucchini is an important part of the flavor profile of the filling as well as the vehicle used to serve this dish. You’ll need about 4 cups of pulp.
- Pork: Use fresh coarse or regular grind pork butt or shoulder.
- Butter and Olive Oil: Butter provides rich flavor, while the olive oil adds richness and increases the smoking point of the butter.
- Breadcrumbs: Use seasoned breadcrumbs as the binder.
- Chicken Stock: This stock is universal and contributes rich, deep flavor to the dish.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, which is an all-purpose Cajun or Creole seasoning with no MSG and no salt.
- Sources of Salt: In this recipe, the butter, chicken stock, breadcrumbs, and Romano cheese may contain salt.
Substitutes
Substituting ingredients is sometimes desirable or necessary, but keep in mind that any substitution may impact the flavor profile, cooking time, or nutrition.
- Zucchini: Yellow squash or small eggplants can be hollowed out and provide pulp for stuffing in place of zucchini.
- Pork: Substitutes include Italian sausage (spicy or mild), ground beef, ground chicken or turkey, or boudin. Shrimp, crawfish, or crabmeat are good seafood substitutes for the pork.
- Butter/Olive Oil: The butter can be left out; substitute any vegetable oil, bacon grease, or lard.
- Breadcrumbs: Plain bread crumbs, stale bread, panko, or crushed crackers are suitable substitutes. Gluten-free breadcrumbs can also be used. Cooked medium or long-grain rice as a substitute for the breadcrumbs. (Jasmine or basmati also works). Due to the moisture in rice and its lack of binding power, use 1 ½ to 2 cups of rice in place of the 1 cup of breadcrumbs. If the filling is still too loose, add a little more Romano cheese or an egg to help bind the filling.
- Chicken Stock: Vegetable stock, beef stock, or pork stock are good substitutes.
- Romano Cheese: Parmesan, Asiago, or even sharp cheddar can be substituted.
- Herb and Spice Blend: Cajun seasoning, Italian seasoning, or your own blend of garlic powder, onion powder, and cayenne can be used. Fresh herbs (use 3x the amount of dried) also work well in this recipe.
Lagniappe Tip: Cut back on the breadcrumbs and cheese for a lighter version of this recipe.
Cookware
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Preparing Stuffed Zucchini Boats does not require any special equipment. Besides your usual prep equipment, you'll need a baking dish, Dutch oven, melon baller, and a turkey baster.
Hints and Tips (FAQ)
Yes, these can be made ahead of time, up to the point when the Stuffed Zucchini is ready to bake or after baking, then stored in the fridge or freezer. I recommend not topping the boats with breadcrumbs and Romano until right before baking.
Premade Stuffed Zucchini should be wrapped airtight and refrigerated overnight before baking or frozen for up to 10 months. See Leftover Tips for recommendations for freezing.
Zucchini is nutritious and should be a part of our diets. Check out this article from our friends at Healthline.com about the health benefits of zucchini.
Nope, zucchini is a summer squash, so the zucchini, including the skin, is edible except for the hard stem part. There usually are not a lot of seeds in zucchini, and some people remove those because they can be slightly bitter. I personally just leave the seeds in the pulp.
A medium-sized zucchini about 7 to 8 inches long is easy to hollow out and will be sweeter than larger zucchinis. Choose fresh zucchini that are bright in color, with no discolored or soft spots. It should feel slightly heavy for its size, firm, but will have a slight “spring” when squeezed.
Here’s What Yo Do
First…you have a beer. Preparation is the key to no-angst cooking! Grab a beer and read the recipe from top to bottom, noting the ingredients and how they must be prepared. Then, perform your mise en place. With most of the work done, you’re ready to assemble this dish, making cooking a joy!
Mise en Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
Prepare the zucchini for stuffing and the pulp for the filling:
- Wash the zucchini in cold water.
- Slice the top third (lengthwise) and a smaller slice off the bottom side for stability.
- Scoop out the flesh, leaving a hollowed-out “boat”; reserve the flesh.
- Brush the inside of the "boat" with olive oil; roast in a 350-degree Fahrenheit oven for about 15 minutes.
Lagniappe Tip: I use a melon baller and a spoon to clean out the flesh. It doesn't have to be perfect; get as much flesh as you can, trying not to make holes in the shell.
Lagniappe Tip: It’s best to soften the zucchini shell by roasting it in a 350-degree Fahrenheit oven for about 15 minutes. The zucchini will not be cooked through, but will be softened and more palatable.
Prepare the Remaining Ingredients:
- Finely chop the scooped-out zucchini flesh; set aside.
- Finely chop the Trinity and place all in a prep bowl.
- Finely chop the garlic and place it in a separate prep bowl.
- Measure the remaining ingredients.
- Combine the Herb and Spice Blend ingredients into a small prep bowl.
Preheat the oven to 350 degrees Fahrenheit (you can leave it on after softening the zucchini boats) if you are going to stuff the zucchini now.
Prepare the Filling
What happens in this step? The flavors are built in layers: first is the foundational flavor created by the Trinity, garlic, and zucchini. The ground pork will then be built upon that layer, then seasoned. This will all be simmered in rich stock to meld the foundational flavor of the filling.
Lagniappe Tip: Cook the zucchini pulp until most of the liquid evaporates to keep the filling rich and hearty, and not soupy.
Lagniappe Tip: The pork may produce a lot of rendered fat. We want some of that, but not a lot. Remove the excess fat with a spoon or a turkey baster, leaving a tablespoon or two.
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Add the pork and make a filling
What happens in this step? In this step, a binder is mixed into the filling before being stuffed into the zucchini boats and roasted to a golden goodness.
Lagniappe Tip: Like Archie Bell and the Drells said, it’s time to tighten up—that’s the breadcrumbs’ job. Start with about ½ cup, mix well, and add more only as needed until the filling is sticky and smooth. Most times you’ll use the full cup, but sometimes less is just right.
Lagniappe Tip: The Stuffed Zucchini are ready when the top is golden brown, and the zucchini is tender but not mushy when pierced with a fork.
Serving Suggestion
Once the Stuffed Zucchini Boats come out of the oven and cool for a few minutes, they are ready to serve. These can be served as a main dish, but they also shine as a side dish, depending on what else you have prepared.
Stuffed Zucchini Boats are excellent with a side of pasta, red beans and rice, or Dirty Rice. It is also perfect for some Sauce Creole or Red Gravy!
More great stuffed dishes from Sweet Daddy D:
Leftover Tips
Let the zucchini come to room temperature within 2 hours of cooking.
To Refrigerate:
- Place the stuffed zucchini in an airtight container or wrap tightly in foil or plastic wrap.
- Properly wrapped, they will maintain their quality for 3 to 5 days in the refrigerator.
To Freeze:
- Place the stuffed zucchini (baked or unbaked) on a baking sheet in the freezer until frozen, about 30 minutes.
- Once frozen, individually wrap each zucchini in plastic wrap, then place in an airtight, freezer-safe container or vacuum-seal for the longest life.
- Properly stored, they will maintain their quality for up to 10 months.
To Reheat:
- Defrost overnight in the fridge.
- Reheat in a 325-degree oven with a little water in the baking pan for 20 to 40 minutes, covered with aluminum foil, until heated all the way through (165 degrees).
- You can also reheat them in the microwave.
Check out more Cajun and Creole Recipes:
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Yeah You Right!
PUBLISHER'S NOTE: This article and recipe were originally published in August 2021. I am republishing it here with simplified step-by-step photo instructions and more tips. The recipe has not been changed.
Recipe
Stuffed Zucchini Boats
Here's What You Need
- 6 zucchini
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup yellow onion chopped fine
- ½ cup bell pepper chopped fine
- ¼ cup celery chopped fine
- 2 tablespoons garlic chopped fine
- 1 pound ground pork
- 2 cups chicken stock
- 1 cup seasoned breadcrumbs plus some for the top
- ¼ cup Romano cheese
Herb and Spice Blend
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- 1 tablespoon Creole seasoning
- 1 teaspoon kosher salt
Here's What You Do
- Rinse the zucchini in cold water.
- To prepare the zucchini, slice the top ⅓ of the zucchini lengthwise and a small slice on the button side (for stability) in the baking dish. Use a spoon or melon baller to remove the flesh from the zucchini, leaving small “boats”.
- Finely chop the zucchini flesh and set it aside; you should have about 4 cups, but a little more is fine. Brush some olive oil on the inside of the zucchini and place them in a 350-degree Fahrenheit oven for about 15 minutes to soften. Set aside.
- Finely chop the Trinity and place it in a prep bowl; Finely chop the garlic and measure all the other ingredients.;
- Place a heavy-bottomed Dutch oven over medium heat. Add the olive oil and butter. When the butter foams, add the Trinity and saute until starting to brown, about 10 minutes
- Add the garlic; continue to saute until aromatic, about 2 minutes,
- Increase the heat and add the chopped zucchini and a pinch of salt. Simmer for about 7 to 10 minutes or until the liquid is completely reduced.
- Crumble the ground pork into the Dutch oven. Brown the pork, smashing the larger pieces with your spoon.
- After about 8 minutes, remove some of the excess rendered fat with a spoon or turkey baster.
- Add the Herb and Spice Blend and mix thoroughly.
- Increase the heat and add the stock. Bring the stock to a heavy simmer, then reduce the heat and simmer the stock until has been reduced almost completely. This will take about 20-25 minutes.
- Add the breadcrumbs (start with about ½ cup and add more as needed). Stir well to combine all of the ingredients.
- Cover the Dutch oven and set aside, off the heat, for about 10 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Stuff each zucchini boat with the filling, mashing down with your spoon to fill every void.
- Top each stuffed zucchini with a light layer of breadcrumbs and Romano cheese. Place two or three small tabs of butter on top.
- Place the stuffed zucchini in a prepared baking dish. Add about ½ inch of water to the baking dish, making sure to get water under each zucchini.
- Place the baking dish in the preheated oven for about 30 minutes or until the top is browned.
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