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prep time
7 min
cook time
15 min
ready time
22 min
Keto Chorizo, Spinach and Bell Pepper Zucchini Boats
These flavorsome zucchini boats are loaded with smokey chorizo, tender baby spinach and sweet red bell pepper.
These are a great lunch option served with an avocado salad.
Net Carbs
3.8 g
Fiber
1.7 g
Total Carbs
5.6 g
Protein
5 g
Fats
10 g
127 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chorizo
1.75 oz
Baby Spinach
1 cup
White Onion
1 tablespoon
Zucchini
1 medium
Olive Oil
½ tablespoon
Red Bell Peppers, Raw
¼ large - 3" diameter x 3 3/4"
Salt, Sea Salt
¼ teaspoon
Black Pepper, Ground
⅛ teaspoon
Recipe Steps
steps 4
22 min
Step 1
Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.Step 2
Heat the oil in a skillet over a medium heat. Roughly chop the chorizo and dice the bell pepper. Add to the pan along with the onion, cooking for 4-5 minutes until tender or until the chorizo is cooked through and golden brown.Step 3
Add the spinach to the skillet and stir through until just wilted.Step 4
Divide the chorizo mixture between the two zucchini boats to serve.
