Description
Savory zucchini boats filled with spicy Mexican chorizo, melty cheese, and roasted vegetables—a flavorful, low-carb comfort dish.
Ingredients
Units
Scale
- 4 medium zucchini, halved lengthwise and seeds scooped
- 1 tablespoon olive oil
- 1/2 pound Mexican chorizo, casings removed
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced
- 1/2 cup cherry tomatoes, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded Monterey Jack or mozzarella cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Using a spoon, carefully hollow out the zucchini halves to create boats and set aside.
- In a skillet over medium heat, add olive oil and sauté the onion, garlic, and bell pepper for 2–3 minutes.
- Add the chorizo and cook until browned, breaking it apart with a spatula.
- Stir in cherry tomatoes, paprika, cumin, salt, and pepper. Cook for another 2 minutes. Remove from heat.
- Spoon the chorizo mixture evenly into the zucchini boats, pressing down gently to fill.
- Sprinkle the tops with shredded cheese.
- Place the stuffed zucchini in the prepared baking dish and bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
- Remove from oven, garnish with chopped cilantro, and serve warm.
Notes
- Use mozzarella for a milder flavor or Monterey Jack for a bolder taste.
- Adjust spice level by using hot or mild chorizo.
- Leftovers can be refrigerated and reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg
