Stuffed Zucchini Boats
Fresh zucchini, hollowed out and stuffed with ground pork, zucchini, the Trinity, and lots of garlic with South Louisiana seasonings, baked to a golden brown.
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
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.
Notes
Refer to my article, Stuffed Zucchini Boats, for detailed photos, tips, ingredient notes and substitutions, serving and leftover tips.
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 and up to 10 months in the freezer. For the best quality, make sure to store them in an airtight container.
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.
Nutrition
Calories: 451kcal | Carbohydrates: 28g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 913mg | Potassium: 972mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1337IU | Vitamin C: 56mg | Calcium: 148mg | Iron: 3mg
