Why zucchini boats?
One of my absolute favorite things to make is zucchini boats! Zucchini is such a versatile vegetable and it makes a great substitute for those trying to be on the healthier side. (Duh, that’s why zoodles are so much better for you than noodles!) This recipe is gluten free, celiac safe, and most importantly: easy.
This recipe is one of my most common ones. I start with any type of Mexican-style taco meat whether it be pork, chicken, or steak it all works great. This recipe is great for leftovers after taco night or to repurpose meat that needs to be eaten.
The Recipe
Yield: 4-5 people
Time: 40 minutes if using already prepped meat, est 3hrs and 40 minutes if cooking roast now.
For this one, I made a pork shoulder roast in the oven. I love making roasts in the oven because I can put them in the dutch oven and then walk away for hours to do other things. It’s great for those with focus intensive jobs like design.
Ingredients
The Roast
1 pork roast, I used a 2.2lb shoulder roast
1 can Rotel, or diced tomatoes with green chilies
2 packets Goya Sazon seasoning
1 tbsp cumin
1 tbsp oregano
1 bunch of cilantro, finely chopped
4 tbsp peanut or vegetable oil
1 tsp cayenne pepper
1 tbsp garlic, powdered or minced
1 onion finally diced
Salt and Pepper to taste
1 cup of water
The Boats
3-4 medium to large zucchinis
1 cup of Mexican style cheese. Make sure the cheese you use is gluten free.
More cilantro
Oil for drizzling
Lime
Hot Sauce if desired and Tajin for topping
Instructions
Start with the roast. Place roast in roasting pan or I use a dutch oven. Add in water, spices, cilantro, onion, and oil. Pour can of Rotel on top. Roast in oven at 375°F until the inside of the pork reads 145° on the meat thermometer. Roughly about 2-3 hours depending on the size of the roast.
Pork roast in cast iron dutch oven with mexican style spices
2. Let pork rest once cooked for about 10-15 minutes while you prepare your zucchini. Wash and slice zucchini length wise. Use a spoon to scoop out the insides and place in a separate bowl. I like to incorporate the zucchini insides with the shredded pork.
Zucchinis that have been scooped out with spoon
3. Shred your pork roast and mix some in the bowl with the zucchini insides. Mix in hot sauce if desired.
4. Place mixture back inside of emptied zucchinis. Drizzle a baking pan and place them inside. Sprinkle with cheese, hot sauce if desired, and I always put a squeeze of lime on top.
5. Bake in the oven at 375° until cheese is melted and zucchini is soft. About 20 minutes.
6. Let cool and serve! I top mine with Tapatio hot sauce, cilantro, and more lime.