BBQ Pulled Pork Stuffed Zucchini

BBQ Pulled Pork Stuffed Zucchini is a delicious, low-carb meal to make any night of the week. Made with slow cooked barbecue pulled pork, roasted zucchini and topped with a creamy coleslaw. This will be a dinner menu repeat! 

When it comes to consuming barbecue, I’m a purist. 

I adore burnt ends, slabs of ribs, brisket, and pulled pork piled high between two brioche buns. Simple, straightforward and finger-licking good. 

However, there are times where we need to color outside the lines and dare I say, eat more veggies. Zucchini is a harmless vegetable that makes eating rabbit food a little less miserable. Actually, zucchini is a great vehicle for stuffing like: Thai Basil Stuffed Zucchini, Tuscan Chickpea Stuffed Zucchini, Baked Honey Chicken Zucchini Boats and now these BBQ Pulled Pork Stuffed Zucchini.   

What’s great about this meal is it only requires a handful of ingredients, you can prep ahead and it’s easy to change out the flavor profiles. Can you say win?

Let’s dive in! 

Ingredients used to make these BBQ Pulled Pork Stuffed Zucchini

When it comes to summer there’s nothing better than slowed cooked barbecue pulled pork. Simple, delicious, and crowd pleasing. For these stuffed zucchini boats, you will need the following ingredients:

• Pork butt or shoulder 
• Favorite barbecue sauce
• Zucchini
• Coleslaw mix
• Mayonnaise
• White vinegar 
• Granulated sugar

How to Make BBQ Pulled Pork Stuffed Zucchini

Pulled pork is a winner any time of year. This version is a fun, low-carb twist that is bursting with flavor. Check out the following steps to make these zucchini boats: 

• In a slow cooker, place the pork butt into the bottom. Cover the pork with kosher salt, pepper, and barbecue sauce. Cook on high for four hours or on low for eight hours. Remove the pork from the slow cooker and gently shred using a fork. Place the pork in the bowl and toss with a bit more barbecue sauce. Set aside. 
• Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. 
• Next, using a spoon, scoop out the center of each zucchini, creating a ½-inch shell. Place the shell on the baking sheet and brush the insides of each zucchini with olive oil, kosher salt and pepper. Take the shredded pork and divide it evenly between all zucchini halves. Cook for about 20 to 25 minutes until caramelized.
• In a large bowl, combine the coleslaw mix, mayonnaise, white vinegar, granulated sugar, kosher salt, and pepper. 
• Place the zucchini on a serving plate and top with coleslaw. Serve and enjoy! 

Variations for BBQ Pulled Pork Stuffed Zucchini

One of the many reasons why I enjoy making pulled pork are the variations. Below are a few subtle ways to mix up these zucchini boats: 

Cheese Variations

• Cheddar and Monterey Jack: A classic combination for a rich, melty finish.
• Smoked Gouda: Adds a smoky depth that complements the BBQ flavor.
• Blue Cheese: For a bold, tangy twist.
• Vegan Cheese: For a dairy-free option, use plant-based cheese alternatives.

Filling Variations

• Pulled Chicken: Substitute pulled pork with shredded BBQ chicken for a lighter option.
• Pulled Beef: Use pulled beef with BBQ sauce for a richer, meatier flavor.
• Vegetarian: Replace the pulled pork with a mixture of black beans, corn, and quinoa seasoned with BBQ sauce.

Topping Variations

• Coleslaw: Add a fresh, crunchy coleslaw on top after baking for texture and contrast.
• Pickled Jalapeños: For a spicy kick.
• Crispy Onions: Add crispy fried onions on top for extra crunch.
• Fresh Herbs: Garnish with fresh cilantro or parsley for a burst of freshness.

Proper Storing

Here are some guidelines on how to store these zucchini boats: 

• Cool Down: Allow the stuffed zucchini to cool to room temperature. 
• Use Airtight Containers: Place the stuffed zucchini in an airtight container. If they need to be stacked, place a layer of parchment paper or wax paper between them to prevent sticking.
• Refrigerate: Store in the refrigerator for up to 3-4 days.
• Freezing: If you plan to store them for longer, place the stuffed zucchini on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a resealable plastic bag. They can be frozen for up to 2-3 months.
• Oven Reheating: This method is preferred as it maintains the texture better than microwaving. Preheat your oven to 350°F. Place the stuffed zucchini on a baking sheet. Cover loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes (if refrigerated) or 25-30 minutes (if frozen and thawed) until heated through.