Quick Pork Stuffed Zucchini Boats

Coming up with new dinner ideas that are both healthy and satisfying can feel like an uphill battle, especially when you’re trying to get more vegetables into your family’s meals. Between after-school activities, work deadlines, and the usual evening rush, finding time to cook something nutritious that everyone will actually eat isn’t always easy.

That’s why these pork stuffed zucchini boats have become such a reliable option in our house: they’re filling yet light, easy to prepare ahead of time, and can be customized with different seasonings and toppings to please even the pickiest eaters at your table.

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. The best ones will be firm to the touch and have smooth, unblemished dark green skin. Try to pick zucchini that are about 6-8 inches long and 2-3 inches wide – anything larger tends to be more watery and have larger seeds. If you can only find larger zucchini, they’ll still work, but you might need to scoop out more of the seedy center to prevent the boats from becoming waterlogged during cooking.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Garlic chives: If you can’t find garlic chives, regular chives mixed with an extra minced garlic clove will work. Green onions are another good option.
• Shaoxing wine: Dry sherry makes a great substitute for Shaoxing wine. In a pinch, you can use mirin (reduce sugar in recipe) or chicken broth with a splash of rice vinegar.
• Chinese black vinegar: Balsamic vinegar is your best substitute here, though it’s a bit sweeter. Rice vinegar mixed with a touch of soy sauce can also work.
• Chili crisp: You can use regular chili oil, sambal oelek, or even sriracha sauce – just adjust the amount based on your heat preference.
• Minced pork: Ground chicken or turkey are good alternatives, though they’ll make the filling a bit lighter. If using these, add 1 tablespoon of oil to keep the filling moist.
• Oyster sauce: For a vegetarian option, use vegetarian mushroom sauce. Hoisin sauce can work too, but use less as it’s sweeter.
• Sesame seeds: You can use all white or all black sesame seeds, or skip them if you don’t have any – they add nice texture but aren’t crucial to the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to salt the hollowed zucchini and let them drain for 15-20 minutes, then pat them dry thoroughly to prevent a watery final dish. When preparing the filling, avoid overworking the ground pork as this can make it tough and chewy; instead, mix the seasonings gently until just combined. A common error is undercooking the zucchini boats, which should be tender but still hold their shape – test them with a fork after about 20-25 minutes of baking, and if the zucchini isn’t tender enough, give them a few more minutes while watching that the pork doesn’t dry out. For the best texture and flavor balance, make sure to toast your sesame seeds until they’re just fragrant and golden, and consider broiling the boats for the final 2-3 minutes to get a nicely browned top.

What to Serve With Zucchini Boats?

These Asian-inspired zucchini boats make a fantastic main dish that pairs really well with simple sides to round out your meal. A bowl of steamed jasmine or brown rice is perfect for soaking up all those tasty juices from the pork filling. For extra veggies, try serving some quick-sautéed baby bok choy or Chinese broccoli on the side – they’ll complement the ginger and garlic flavors in the boats. If you want to keep things super casual, a simple cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm, savory boats.

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! 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 prepare the pork filling up to a day ahead and store it separately in the fridge. When you’re ready to eat, just hollow out your zucchini, fill them with the meat mixture, and pop them in the oven. This makes dinner prep super quick!

Warm Up: To enjoy your leftover boats, just pop them in the microwave for 1-2 minutes or in a 350°F oven for about 10-15 minutes until heated through. I like to sprinkle a few fresh sesame seeds on top after reheating to add back that nice crunch!

Preparation Time	20-30 minutes
Cooking Time	18-22 minutes
Total Time	38-52 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 80-90 g
• Carbohydrates: 60-70 g

Ingredients

• 4 ounces garlic chives
• 1 piece ginger (1 inch long)
• 2 pounds zucchini (small to medium size, 4 to 6 pieces)
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 3 tablespoons canola oil, split
• 1 teaspoon kosher salt, split
• 1 large bunch cilantro leaves
• 2 cloves garlic
• 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 white pepper, ground
• 2 tablespoons chili crisp (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 tablespoon chinese black vinegar
• Pinch of granulated sugar (optional)

Step 1: Prepare the Oven and Ingredients

Arrange a rack in the middle of the oven and preheat to 425ºF.

Finely chop 4 ounces of garlic chives (about 1 1/2 cups) and transfer them to a large bowl.

Peel and mince a 1-inch piece of ginger to yield 1 tablespoon.

Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 1/2 cup.

Finally, finely grate or mince 2 garlic cloves.

Step 2: Prepare the Zucchini Boats

Cut 2 pounds of zucchini in half lengthwise, leaving the ends untrimmed.

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

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

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

Step 3: Toast Sesame Seeds and Cook Zucchini Mixture

Place 1 tablespoon each of white and 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.

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

Add the chopped zucchini flesh, spread it evenly, and cook undisturbed until it begins to turn light golden brown, about 3 minutes.

Add 1 tablespoon of ginger and 1/2 teaspoon kosher salt.

Cook, stirring frequently, until the zucchini softens and the ginger is fragrant, about 2 more minutes.

Step 4: Combine Filling Ingredients

Turn off the heat and stir in the garlic chives.

Transfer this zucchini mixture back to the bowl with the chives and let it cool for 10 minutes.

Meanwhile, drizzle the zucchini boats with the remaining 1 tablespoon canola oil, rub onto the skin, and season with the remaining 1/2 teaspoon kosher salt.

Flip the boats to be cut-side up.

Add the cilantro, garlic, 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 to the cooled zucchini mixture.

Mix everything until fully combined.

Step 5: Stuff the Zucchini Boats and Roast

Divide the garlic chive pork mixture evenly between the zucchini boats.

Sprinkle with the toasted sesame seeds and gently press them to adhere to the filling.

Roast in the oven until the filling is cooked through, reaching an internal temperature of 165°F, and the zucchini shells are crisp-tender, approximately 18 to 22 minutes.

Step 6: Prepare the Sauce and Serve

While the zucchini boats are roasting, make the sauce.

In a small bowl, combine 2 tablespoons chili crisp, 1 tablespoon soy sauce, 1 tablespoon Chinese black vinegar, and a pinch of granulated sugar if desired.

Stir until the sugar dissolves.

Let the zucchini boats cool for 5 minutes before serving with the sauce for dipping or drizzling.