These Stuffed Zucchini Boats with Pork are the perfect summer recipe ready in about 30 minutes. Hearty yet light, they are flavorful and high in protein with every bite.
These Stuffed Zucchini Boats with Pork have crumbled feta cheese, sautéed pork and are stuffed into scooped zucchini centers, then roasted until tender. They are finished with more feta on top, along with a drizzle of balsamic glaze. The pork brings a savory base, while the feta adds a creamy, salty contrast that melts into the filling as it cooks. It’s the perfect balance of savory, creamy, and fresh, with simple ingredients that work really well together.
What makes this recipe especially great is how quickly it comes together—ready in under 30 minutes, which makes it ideal for busy weeknights but just as good for casual entertaining. It’s high-protein, low-carb, and packed with flavor in every bite, while still feeling light and easy thanks to the roasted zucchini and fresh finish.
If you liked these Stuffed Zucchini Boats, you’ll love my Zucchini & Chicken Goat Cheese Quesadillas, and my Pesto Cottage Cheese & Zucchini Sandwich.
Why You’ll Love This Recipe
- Ready in under 30 minutes. If you are looking for something easy to make for dinner on a weekday, this stuffed zucchini is for you.
- High-protein, low-carb option. The feta and pork in this recipe bring so much flavor and protein, and the zucchini is a great, low-carb vessel.
- Easy to customize with different herbs and toppings. This recipe works with a variety of different herbs, depending on what you have on hand. Some top favorites include sage, rosemary and/or thyme.
- Perfect for weeknights or entertaining. Because you can just pop this in the oven and it takes less than 30 minutes to make, it is perfect for weeknights or for hosting.
Ingredients
- Zucchini: Zucchini is a great vessel for low-carb dinners like this one.
- Ground Pork: Ground pork pairs perfectly with the herbs and the salty feta cheese.
- Feta cheese: Feta does not get too melty when baked, so it works so perfectly as a creamy filling for the zucchini in this recipe.
- Herbs: One of the best parts about this recipe is the flexibility of it with herbs. Some top favorites for me are rosemary, sage and thyme.
- Basil: Basil brings a bright and fresh element to the blended feta filling.
- Breadcrumbs: Toasting breadcrumbs adds a delightful crunch to the top of this.
- Onion & Garlic: Aromatics like onion and garlic add so much flavor to the ground pork.
- Lemon: A citrus element like lemon juice add such a bright quality the the blended feta filling.
How to Make Stuffed Zucchini Boats
1. Preheat oven to 400 degrees and combine the feta ingredients.
2. Add to a food processor and blend until smooth and combined. Season to taste.
3. Combine ground pork, onion, garlic and herbs to a skillet. Cook until the pork is browned and cooked through.
4. Slice zucchini in half and using a spoon, scoop out the middles.
5. Season the zucchini with salt to bring out some moisture and then brush with olive oil. Using a spoon, add the creamy feta to the middles. Season with salt and pepper.
6. Add the pork overtop. Bake for 10-15 minutes. Remove and add toasted breadcrumbs. Optional additional adds are hot honey or balsamic glaze.
Expert Tips
- Don’t overcook zucchini. I like the zucchini to still have a bit of a crunch when eating this. If you overcook the zucchini it can get mushy and the fillings can fall out.
- Brown pork well for flavor. Browning the pork can happen two times in this recipe: Sautéing in the skillet, and then again in the oven. The more browned the pork, the better the flavor.
- Use fresh herbs. Using fresh herbs really adds that extra flavor to the pork when browning it in the skillet.
- Toast breadcrumbs for extra crunch. You can easily use regular breadcrumbs for this, but toasting them adds that little extra crunch which is a great finishing touch for these.
Salt zucchini lightly. To reduce moisture in the zucchini, salt lightly before stuffing.
Variations and Substitutions
- Swap pork for ground turkey or chicken. Ground pork adds more richness and stays juicier as the zucchini roasts, but ground chicken or turkey can be used for a leaner option—just add a little olive oil or sautéed zucchini to keep the filling moist.
- Use panko for extra crunch. Use panko breadcrumbs for a crispier topping and a little extra crunch on each bite.
Add red pepper flakes for heat. If you like a little spice, adding red pepper flakes to the blended feta dip is a great way to get that extra heat. - Use plant-based feta for dairy-free. If you want to make this dairy-free, plant-based feta is a great option.
- Add-ins: spinach, sun-dried tomatoes and pine nuts are great additions for other flavors and ways to mix this up.
What to Serve With Stuffed Zucchini with pork
- Green Goddess Salad
- Couscous Halloumi Salad
- Elote Pasta Salad (Mexican Street Corn)
- Radicchio & Endive Salad
Storage and Make Ahead
Fridge
Store leftover roasted zucchini stuffed with pork and Feta in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through so the zucchini stays tender and the filling keeps its texture.
Freezer
For best texture, freeze the cooked pork filling separately for up to 2 months and thaw overnight in the fridge before stuffing fresh zucchini halves. Freezing fully baked zucchini can make the squash too soft once thawed.
Make Ahead
The filling can be made 1 day in advance and kept refrigerated until ready to use. When ready to cook, simply stuff the zucchini halves, top with Feta (and panko if using), and roast right before serving.
FAQs
Zucchini and ground pork go really well together because the zucchini stays light and tender while the pork adds savory richness that keeps the filling flavorful and balanced.
To keep stuffed zucchini from getting soggy, scoop out some of the center, lightly salt the halves for 10–15 minutes, and pat them dry before filling, which helps draw out excess moisture so they roast tender instead of watery.
A few meats work especially well with zucchini, depending on the vibe of the dish:
Ground pork – my favorite for stuffed zucchini because it stays juicy and adds savory richness
Ground turkey or chicken – lighter and great for weeknight skillets or meatballs
Italian sausage – really good with roasted zucchini, peppers, and pasta-style flavors
Ground beef – perfect for skillet meals, taco zucchini boats, or stuffed rounds
Garlic – builds the savory base
Oregano – gives it that Mediterranean feel and works beautifully with Feta
Thyme or rosemary – adds depth with the pork
Black pepper – sharpens the creamy feta flavor
Red pepper flakes – optional for a little heat
Fresh basil or dill at the end – keeps it tasting fresh and bright
More Delicious Recipes with Zucchini
- Zucchini Pesto Bakes
- Fried Zucchini Toast with Chilis, Roasted Garlic, and Ricotta
- Grilled Zucchini & Whipped Cottage Cheese Dip
- Zucchini Salad with Pistachios & Lemony Fried Capers
Stuffed Zucchini Boats
Ingredients
The pork:
- 1 lb ground pork
- 2 cloves garlic, chopped
- 1 chopped white onion
- Herbs of choice I've used chopped sage, thyme or rosemary, you can do whatever you like!
- Salt
- Pepper
The creamy feta:
- 8 oz Fresh feta
- 2 tbsp Olive oil
- 6 chopped basil leaves
- 1 tbsp lemon juice
- Flaky sea salt
- Pepper
The rest:
- 4 Zucchini squash
- 2 tbsp Olive oil
- Breadcrumbs (homemade or store bought) see note
- Drizzle of hot honey or balsamic on top
Instructions
- Preheat oven to 400 degrees.
- Make the creamy feta: Combine the feta ingredients and add to a food processor and blend until smooth and combined. Season to taste.
- Make the pork: Combine ground pork, onion, garlic and herbs to a skillet. Cook until the pork is browned and cooked through.
- Prep the zucchini: Slice zucchini in half and using a spoon, scoop out the middles.
- Season the zucchini with salt to bring out some moisture and then brush with olive oil. Using a spoon, add the creamy feta to the middles. Season with salt and pepper.
- Assemble & bake: Add the pork overtop. Bake for 10-15 minutes. Remove and add toasted breadcrumbs. Optional additional adds are hot honey or balsamic glaze.
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