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    Home » Creole Recipes

    Stuffed Zucchini Boats

    Published: Aug 13, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    201 shares

    Jump to Recipe Print Recipe

    Fresh zucchini, hollowed out into a little boat, then stuffed with a filling made of ground pork, zucchini pulp, and the Trinity with lots of garlic and South Louisiana seasonings. That's a Stuffed Zucchini Boat. Bake it to a golden brown and you have a simple, no-angst meal that will get lots of oohs and aahs.

    zucchini stuffed with pork on a baking dish
    Sweet Daddy D's Stuffed Zucchini Boats

    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.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • Zucchini in South Louisiana
    • Here’s What You Need
    • Here’s What Yo Do
    • Hints and Tips
    • Recipe

    Zucchini in South Louisiana

    Zucchini's popularity in South Louisiana is deep rooted. (Pun intended). This fruit, which acts like a vegetable, likely originated in Central America. Zucchini and other vegetables from that region colonized by Spain, found their way into South Louisiana cuisine centuries ago. Zucchini took well to Louisiana soils and climate and is grown all over the State. When in season, it will be found at roadside vegetable stands and farmers’ markets as well as most grocery stores.

    In South Louisiana cuisines, vegetables are not an afterthought. Vegetables not only flavor, accent and stretch other ingredients, they make outstanding side dishes that threaten to steal the show in both Cajun and Creole fare. Zucchini's mild, rich and slightly sweet flavor makes it a perfect match for the seafood and meats that are popular here. Similar to yellow squash and eggplant, it's prepared in a variety of ways and is right at home in Cajun and Creole kitchens where the cooks love to stuff things. Giving in to the temptation to categorize things, Sweet Daddy D's Stuffed Zucchini recipe is an example of Creole-Italian cuisine to me, noting the influence that Italian immigrants to New Orleans had on the emerging Creole culture. Historically, Creole cooks enjoyed a large variety of fresh and dry goods available in the bustling Port City not necessarily available in the Western Plains region where Cajun cooks did their thing.

    Here’s What You Need

    fresh ground pork in a cambro prep bowl
    ingredients for stuffed zucchini
    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used to prepare this recipe:

    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. These items from Amazon will help you with this recipe:

    Cutting boards, chef's knives, glass prep bowls, Cambro prep bowls, glass measuring cups, measuring cups, measuring spoons, baking sheet, baking dish, Dutch oven, melon baller, turkey baster

    Here’s What Yo Do

    First…you have a beer. Any recipe is easier and more enjoyable to cook if you are prepared. That means mise en place on the ingredients and equipment. Make sure you have have everything you need and know what you are going to do with each ingredients. It also means preparing yourself by reading the recipe all the way through before you begin and getting in the right from of mind.

    Prepare the ingredients

    What happens in this step? Want to have fun cooking this? This is the step when we prepare all of the ingredients so all you have to do is concentrate on the cooking process.

    Start by preparing the zucchini.

    • Wash them 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”. [HINT: I like to use a melon baller and a spoon to clean the flesh out. Get as much as you can, but avoid making holes in the shell. But, if you do make a hole, no big deal, you can still use them.]
    • Finely chop the zucchini meat that you dig out. You’ll want at least 4 cups, but a little more is fine.
    zucchini sliced for stffing
    Slice top ⅓ and a small slice off the bottom

    It’s best to soften the zucchini shell. I do this by brushing a little olive oil on the inside and roasting them in a 350-degree Fahrenheit oven for about 15 minutes. They won’t be cooked through but will be a lot softer for those that like to eat the whole thing. Set them aside while you prepare the filling.

    roasted hollowed out zucchini
    Soften in the oven

    While the zucchini shells are softening in the oven, mix the Herb and Spice Blend into a small prep bowl. Finely chop the Trinity and garlic and measure the remaining ingredients. The Trinity can all be placed in the same prep bowl because you will add it all together, but everything else should be placed in individual prep bowls or measuring cups.

    prepared ingredients for stuffing zucchini
    All ingredients prepped

    Preheat the oven to 350 degrees Fahrenheit. Now you’re ready to roll. How’s your beer?

    Sauté the veggies

    What happens in this step? The veggies, including the zucchini, are the foundation of the flavor. As we brown them in butter and olive oil, they’ll release liquid and their natural sugars will start to caramelize. When that happens, our flavor foundation is created.

    Place a heavy-bottomed Dutch oven over medium heat and add the olive oil and butter. When the butter is bubbly, add the Trinity and sauté until starting to brown, which will take about 10 minutes.

    frying the trinity on a Dutch oven
    Sauté the trinity in butter/oil

    Add the garlic and sauté for a couple of minutes until you can smell that distinctive garlic aroma.

    garlic and the trinity frying in a Dutch oven
    Lots of garlic

    Increase the heat and add in the chopped zucchini and a good pinch of salt. The salt will help draw some of the liquid out of the zucchini, This helps with the cohesiveness of the filling. Let it simmer for about 7 to 10 minutes or until the liquid it produces is mostly evaporate.

    chopped zucchini simmering in a Dutch oven
    Simmer the zucchini

    Add the pork and make a filling

    What happens in this step? We’ll build upon the foundation by adding the pork and the Herbs and Spices. All of this will simmer in a rich stock, intensifying the flavors as it reduces. When we tighten it up with some breadcrumbs, we will have a mild filling packed with flavor.

    Crumble the ground pork by hand into the vegetables. We want the smallest pieces possible, so crumble them by hand, but also smash the larger pieces with your cooking spoon as it cooks.

    ground pork with chopped vegetables in a Dutch oven
    Crumble the ground pork

    Maintaining medium-high heat, brown the pork. Stir regularly, remembering to break up the larger pieces with your spoon. The pork should be sufficiently browned after about 8 minutes. You should remove some of the excess rendered fat from the Dutch oven. A turkey baster is my go-to tool for this!

    Add the Herb and Spice Blend and give it a good stir.

    herbs and spices being added to simmering vegetables and pork in a Dutch oven
    Add Herbs and Spice Blend

    Increase the heat and add the stock. Bring it to a heavy simmer, then reduce the heat and let it simmer, uncovered, as the stock reduces almost completely. This will take about 20 to 25 minutes and should result in a cohesive blend of the meat and veggies.

    adding stock to simmering pork and vegetables in a Dutch oven
    Simmer and reduce the stock

    Like Archie Bell and the Drells from Houston, Texas, it's time to tighten up. That's what the breadcrumbs are for. You don’t want to overdo it so start with about ½ cup, mix it like crazy and add more as needed to achieve a sticky, smooth filling-like consistency. Most of the time I end up using the full cup of breadcrumbs, but there have been times when less has been just right.

    readcrumbs added to a Dutch oven with simmering pork and vegetables
    Tighten with breadcrumbs

    Give it one last serious stir to make sure all the ingredients are mixed well. Cover the Dutch oven and set it off the heat for about 10 to 15 minutes.

    Stuff the zucchini boats and bake

    What happens in this step? This is the transformative step. This delicious filling is placed in their little boats and roasted in the oven while the individual ingredients become one delicious flavor.

    The best way to stuff the zucs is to take one in your left hand (if you are right-handed) and, using a spoon, place some filling into the cavity starting at one end. Use the back of the spoon to push down and remove any air and voids in the boat. Stuff ‘em until they’re completely full with a little rounded top higher than the sides of the boat.

    filling stuffed into hollowed zucchini and placed in a baking dish
    Stuff the boats

    Place the stuffed zucchini into a glass baking dish (or any suitable baking dish). When all the zucchini are stuffed, top each one with a light sprinkle of breadcrumbs and Romano cheese. Top each boat with two or three small tabs of butter. Add about ½ inch of water to the baking dish, making sure to get water under each zucchini. Just lift each boat up for a second and the water will run underneath.

    stuffed zucchini ready for the oven
    Top with breadcrumbs and Romano

    Place the baking dish in the 350-degree Fahrenheit preheated oven, uncovered, for about 30 minutes or until the top is browned. Done and yum.

    baked stuffed zucchini in a baking dish
    Right from the oven

    Hints and Tips

    Can I make this in advance?

    Yes, you can make them up to the baking step in advance and keep them in the refrigerator for up to a couple of days. I would recommend not topping the boats with breadcrumbs and Romano until right before baking. You can also make the filling and hollow out and soften the zucchini in advance and then assemble when ready to bake. Let them come to room temperature before baking as directed.

    How do I store leftovers?

    Leftover Stuffed Zucchini can be kept in the fridge for 3 to 5 days. For best quality, make sure to store them in an airtight container.
    You can also freeze the Stuffed Zucchini (baked or unbaked) for up to 10 months in an airtight container. A vacuum-sealed bag is the best. Defrost overnight in the fridge, then bake for 20 to 40 minutes until heated all the way through. You can also reheat them in the microwave.

    Are zucchini good for me?

    Zucchini are pretty nutritious and should be a part of our diets. Check out this article about the health benefits of zucchini.

    Can I substitute something for the pork?

    You can substitute fresh pork sausage or Italian sausage for the ground pork. Zucchini can also be stuffed with ground beef, various vegetables, or crawfish, shrimp or crabmeat. You can also add up to 1 cup of peeled, seeded and chopped tomatoes to this recipe. Make sure to drain all the juice before adding.

    Do I need to peel the zucchini?

    Nope, zucchini is a summer squash so the skin is edible. The entire zucchini 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.

    How do I serve this?

    This is a main dish or a side dish, depending on what else you have prepared. It is excellent with a side of pasta, red beans and rice or Dirty Rice. It is also perfect for some Sauce Creole ladled right on top.

    Here are some other great vegetable dishes from Sweet Daddy D:

    • Shrimp Stuffed Eggplant
    • Stuffed Bell Peppers
    • Cajun Stuffed Peppers
    • Stuffed Tomatoes
    • Creole Eggplant Casserole
    • Yellow Squash Casserole
    • Cajun Corn Maque Choux
    • Smothered Green Beans and Potatoes-Cajun Style

    Check out more Cajun and Creole Recipes:

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque


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    201 shares

    Yeah You Right!

    Recipe

    zucchini stuffed with pork on a baking dish

    Stuffed Zucchini Boats

    Fresh zucchini, hollowed out into little boats, stuffed with a filling of ground pork, zucchini pulp, the Trinity with lots of garlic and South Louisiana seasonings, baked to a golden brown.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish, Side Dish
    Cuisine: Cajun, Creole
    Keyword: stuffed zucchini boats
    Prep Time: 25 minutes
    Cook Time: 1 hour 30 minutes
    Resting Time: 15 minutes
    Total Time: 2 hours 10 minutes
    Servings: 6 Servings
    Calories: 467kcal
    Author: Sweet Daddy D

    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
    • ¼ cup grated romano cheese

    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 so that they are stable when placed 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 them 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 is bubbly, add the Trinity and saute until starting to brown, about 10 minutes
    • Add the garlic and continue to saute until aromatic, about 2 minutes,
    • Increase the heat and add the chopped zucchini. Simmer for about 7 to 10 minutes or until the liquid begins to evaporate.
    • 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.
    • 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.

    Recipe Notes

    This recipe can be made in advance and held in an airtight container in the fridge until the next day. 
    Leftover Stuffed Zucchini can be kept in the fridge for 3 to 5 days. For best quality, make sure to store them n an airtight container.
    Stuffed Zucchini (baked and unbaked) can be held in the freezer for up to 10 months in an airtight container. A vacuum-sealed bag is the best. Defrost overnight in the fridge and set out on the counter for about 30 minutes before baking for 20 to 40 minutes or until heated all the way through. You can also reheat previously baked Stuffed Zucchini in the microwave. 
    You can substitute fresh pork sausage or Italian sausage for the ground pork. Zucchini can also be stuffed with ground beef, various vegetables, crawfish, shrimp or crabmeat.
    Up to 1 cup of chopped seeded and peeled tomatoes can be added to this recipe. Drain canned strain fresh tomatoes to remove all juice before adding. 
    Zucchini is a summer squash so the skin is edible. The entire zucchini can be eaten, 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. 
     

    Nutrition

    Calories: 467kcal | Carbohydrates: 28g | Protein: 23g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 966mg | Potassium: 976mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1354IU | Vitamin C: 56mg | Calcium: 192mg | Iron: 3mg


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