Ending the summer content with these bbq jackfruit boats! Also keeping it low-carb, which I never do. But I thought it would be nice to accommodate those that choose to restrict that. I will say though, this is the same base format for my bbq baked potatoes so if you feel so inclined to replace the zucchinis for the full carb option, go for it.
While grilling is totally optional I highly recommend it for added flavor. It also removes some of the extra moisture when pressed on a hot grill pan. You can also grill these outside for a little less time if you’ve got the means to do so. If you want to fully cook these in a grill pan, take the cored zucchini boats unstuffed and grill cut side down for 5 minutes. Remove them, stuff and add them back into the pan and reduce the heat. Cook until tender, about 20 minutes. Finish them off in the oven for a few minutes like the directions instruct and broil the last 1-2 minutes for some nice charred bits.
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Grilled BBQ Jackfruit Zucchini Boats
Yield 4 servings
- 14 oz. Jackfruit, shredded
- ½ cup Yellow Onion, diced
- ¾ cups BBQ Sauce, recipe here
- 2 large Zucchini, halved & cored
- Scallions, to garnish
- Zesty Vegan Ranch, to top
- Salt & Pepper, to taste
- Wash and cut the ends off each zucchini, slice lengthwise in half and carefully core out the centers using a small spoon or melon baller. Sprinkle with salt and pepper and set aside.
- Open and drain your jackfruit. Using clean hands break the chunks into shreds.
- Preheat oven at 375 degrees F.
- Bring a large skillet to medium heat and add in your diced yellow onions. Sautéing for 5 minutes, add water or oil if needed.
- Add in the shredded jackfruit and mix together, cooking for another 5 minutes.
- Turn the heat off and mix in your bbq sauce.
- Optional step, bring a grill pan to medium high heat and add grill marks to each zucchini. About 3-4 minutes. Alternatively you can grill these outside for 25 minutes.
- Stuff each zucchini with the bbq jackfruit until full.
- Line a baking sheet or oven safe dish with parchment or a non-stick liner.
- Add you stuffed zucchini boats and bake in the oven for 30-35 minutes. Adjust time based on the size of your zucchini and the texture you want it to be. Cook longer covered for an even softer texture.
- Serve with zesty ranch drizzled on top and a sprinkle of diced scallions. Add salt and pepper to taste if needed. You can also add more bbq sauce too.
Courses Lunch, Dinner