Quick & Cheesy BBQ Pulled Pork Zucchini Boats
Using canned pork and fresh zucchini, these boats are topped with cheese and baked until delightful.
Ingredients
- 4 medium zucchini halved lengthwise
- 2 tablespoons extra-virgin olive oil divided
- kosher salt and freshly ground black pepper to taste
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1/4 cup white wine
- 1 pound cooked pulled pork
- 2 cups BBQ sauce your favorite
- 1/2 cup black beans
- 1/2 cup tomatoes diced
- 1/2 cup corn roasted preferred
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- 2 tablespoons fresh cilantro chopped
Instructions
- Preheat oven to 400°F.
- Scoop out zucchini centers; reserve the scooped flesh.
- Arrange zucchini halves cut-side up on a sheet pan; season with salt and pepper.
- Bake until just beginning to soften, about 20 minutes; remove from oven.
- Heat oil in a skillet; cook onion with reserved zucchini until onion is translucent.
- Add garlic and cook until fragrant; add wine and reduce until mostly evaporated.
- In a bowl, mix pulled pork with BBQ sauce; add to skillet and combine.
- Stir in black beans, tomatoes, and corn; cook until heated through, 4?5 minutes.
- Spoon pork mixture into zucchini; top with cheddar and Monterey Jack.
- Bake until zucchini is tender and cheese is melted.
- Garnish with cilantro and serve.