Best Pork Stuffed Zucchini Boats

Here’s my go-to recipe for pork stuffed zucchini boats, complete with fresh garden zucchini, seasoned ground pork, and a blend of melted cheeses that makes every bite perfect.

These stuffed zucchini boats have become my family’s favorite weeknight dinner, especially during summer when zucchini is everywhere. I often make extra to pack for lunch the next day – they reheat beautifully, and who doesn’t love leftovers that taste just as good?

What Kind of Zucchini Should I Use?

For zucchini boats, you’ll want to look for small to medium-sized zucchini that are straight and uniform in shape – this makes them easier to hollow out and fill. Try to pick ones that are about 6-8 inches long and 2-3 inches wide, as these are perfect for individual servings. Avoid super large zucchini since they tend to be more watery and have larger seeds, which can make your boats soggy. When shopping, look for zucchini with smooth, unblemished dark green skin that feels firm when you give it a gentle squeeze. Fresh zucchini should feel heavy for its size and have a slight sheen to the skin.

Options for Substitutions

This recipe can be adapted with several easy swaps if you can’t find some ingredients:

• Garlic chives: Regular chives mixed with 1 minced garlic clove work well as a substitute. Green onions (scallions) are another good option.
• Minced pork: Ground chicken or turkey can replace pork – just note the filling might be a bit lighter in flavor. If using turkey, add 1 tablespoon of oil to the mixture for moisture.
• Shaoxing wine: Dry sherry makes the best substitute. If you need non-alcoholic options, use chicken broth with a splash of rice vinegar.
• Chinese black vinegar: Balsamic vinegar is your best bet here. While not exactly the same, it provides similar tangy notes.
• Chili crisp: Any spicy sauce works – try sambal oelek, sriracha, or even red pepper flakes mixed with a bit of oil.
• Oyster sauce: For vegetarian options, use mushroom sauce. Hoisin sauce can work too, but reduce the sugar in the recipe as it’s sweeter.
• White pepper: Black pepper is fine to use, though the flavor will be slightly different. Start with the same amount and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to salt your hollowed zucchini halves and let them sit for 15-20 minutes to draw out water, then pat them dry thoroughly before stuffing. A common mistake is overcooking the pork filling before stuffing the boats, which can lead to dry, tough meat – instead, mix your seasonings with the raw pork and let it cook while inside the zucchini. To prevent soggy bottoms, place your zucchini boats on a wire rack set inside your baking sheet, allowing hot air to circulate underneath. For the best texture, don’t skip toasting your sesame seeds until golden brown, and remember to let the finished boats rest for 5 minutes before serving to help the filling set and make them easier to handle.

What to Serve With Zucchini Boats?

These Asian-inspired pork stuffed zucchini boats make a fantastic main dish that pairs really well with simple sides that won’t overshadow their flavors. A bowl of steamed jasmine or brown rice makes the perfect base to soak up all those tasty juices. For extra veggies, try serving them alongside some quick-sautéed baby bok choy or a simple Asian cucumber salad dressed with rice vinegar and sesame oil. If you want to round out the meal even more, a light miso soup makes a nice starter that complements the savory pork filling without being too heavy.

Storage Instructions

Keep Fresh: These tasty zucchini boats can hang out in your fridge for up to 3 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together nicely. Just keep in mind that the zucchini might release a bit of water over time.

Make Ahead: Want to prep these in advance? You can stuff the zucchini boats and keep them uncooked in the fridge for up to 24 hours before baking. This is super handy when you’re planning a dinner party or just want to get ahead on meal prep.

Warm Up: When you’re ready to eat your leftover boats, pop them in the oven at 350°F for about 10-15 minutes until they’re heated through. The microwave works too – just heat them in 30-second intervals until they’re warm enough for your liking. A quick sprinkle of fresh cilantro on top makes them taste almost like new!

Preparation Time	20-30 minutes
Cooking Time	18-22 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 95-105 g
• Fat: 80-90 g
• Carbohydrates: 30-40 g

Ingredients

• 4 ounces garlic chives
• 1-inch ginger piece
• 2 pounds zucchini, small or medium (4 to 6 pieces)
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 3 tablespoons canola oil, in portions
• 1 teaspoon kosher salt, split
• 1 large bunch fresh cilantro
• 2 garlic cloves
• 1 pound minced pork
• 2 tablespoons plus 1 1/2 teaspoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon plus 1 1/2 teaspoons shaoxing wine
• 3/4 teaspoon ground white pepper
• 2 tablespoons chili crisp, either store-bought or homemade
• 1 tablespoon soy sauce
• 1 tablespoon chinese black vinegar
• Pinch of granulated sugar (optional)

Step 1: Prepare the Ingredients

Begin by arranging a rack in the middle of the oven and preheating it to 425ºF.

Finely chop 4 ounces of garlic chives, which should yield about 1 1/2 cups, and transfer them to a large bowl.

Peel and mince a 1-inch piece of ginger until you have 1 tablespoon ready to use.

Step 2: Prepare zucchini and Toast Sesame Seeds

Cut 2 pounds of zucchini in half lengthwise.

Use a small spoon or melon baller to scoop out the flesh, leaving a 1/4-inch thick shell to form zucchini boats.

Place these boats cut-side down on a rimmed baking sheet.

Coarsely chop the scooped-out zucchini flesh, which should be about 2 cups.

Toast 1 tablespoon of white sesame and 1 tablespoon of black sesame seeds in a large skillet over medium-high heat.

Stir frequently until the white sesame seeds are golden brown, about 1 to 2 minutes, then transfer them to a small bowl.

Step 3: Cook Zucchini Flesh and Combine with Chives

In the same skillet, heat 2 tablespoons of canola oil over medium-high heat until shimmering.

Add the chopped zucchini flesh, spread it into an even layer, and cook undisturbed for about 3 minutes until it begins to turn light golden brown.

Add the minced ginger and 1/2 teaspoon of kosher salt.

Stir frequently and cook until the zucchini has softened and the ginger is fragrant, about 2 more minutes.

Remove from heat, add the chopped garlic chives, and stir to combine.

Transfer this mixture back to the bowl that originally held the chives and allow it to cool for 10 minutes.

Step 4: Season and Fill the Zucchini Boats

Drizzle the zucchini boats with the remaining 1 tablespoon of canola oil and rub it onto the skin.

Season the boats with the remaining 1/2 teaspoon of kosher salt, then flip them cut-side up.

In the cooled zucchini mixture, add 1/2 cup coarsely chopped fresh cilantro, 2 minced garlic cloves, 1 pound ground pork, 2 tablespoons plus 1 1/2 teaspoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon plus 1 1/2 teaspoons Shaoxing wine, and 3/4 teaspoon ground white pepper.

Mix everything together until fully combined.

Divide this pork mixture evenly between the zucchini boats and press gently to adhere.

Sprinkle the toasted sesame seeds over the top.

Step 5: Roast and Prepare Sauce

Place the prepared zucchini boats in the oven and roast until the filling is cooked through and reaches an internal temperature of 165°F, and the zucchini shells are crisp-tender, about 18 to 22 minutes.

Meanwhile, prepare a sauce by combining 2 tablespoons chili crisp, 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, and a pinch of granulated sugar in a small bowl.

Stir until the sugar dissolves.

Step 6: Serve the Zucchini Boats

Allow the zucchini boats to cool for 5 minutes before serving.

Serve hot with the prepared sauce on the side for dipping or drizzling.