Mexican zucchini boats are low carb, keto friendly, and gluten free! These little Mexican style treasures are quick and easy and loaded with flavor!
Mexican recipes are my favorite! I like to “Mexican-ise” just about any recipe. There are tons of great zucchini boat recipes out there, but I’m partial to my Mexican version of zucchini boats. They’re like little tacos, only wrapped in zucchini rather than a tortilla. If you like spicy food, you will love this recipe!
how to make mexican zucchini boats
These cute little zucchini boats are super easy. Slice your zucchini lengthwise and then hollow out the center with a small spoon. Be sure to leave a small amount of the flesh to hold the fillings.
Artzy Foodie Tip: Choose zucchini that are similar in size so they will cook evenly.
Next, fill them with a mixture of cooked chorizo, a small amount of a puree of chipotle peppers in adobo sauce, and some cream cheese. The chorizo and the chipotle pepper puree will add heat, while the cream cheese will add a creamy texture and cut through some of the spice.
Artzy Foodie Tip: Chipotle peppers in adobo sauce can be found in a can in the ethnic aisle of your grocery store. In a food processor, puree the entire contents of a can of chipotle peppers in adobo sauce to create a smoky, spicy puree that can be added to all sorts of dishes.
Artzy Foodie Tip: For milder Mexican zucchini boats, substitute ground beef seasoned with salt and pepper for the chorizo, and leave out the chipotle peppers in adobo sauce. Those substitutions will make flavorful zucchini boats while eliminating the heat.
Top them off with some grated mozzarella cheese and bake them on a rack at 400 degrees for 15 minutes.
Artzy Foodie Tip: Baking the zucchini boats on a rack allows the heat to circulate beneath the zucchini and keeps the bottoms from becoming soggy.
The Toppings
Once the zucchini boats have baked, top them with your favorite Mexican style toppings. Some of my favorite toppings include tomatoes, jalapenos, cilantro, and cotija cheese, which can be described as Mexican feta cheese.
Whether you are eating keto, low carb, gluten free, or any other type of diet, I’m confident you will love Mexican zucchini boats!
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Mexican Zucchini Boats
Ingredients
- 2 small zucchini
- 1/2 pound ground chorizo
- 2 Tbsp puree of chipotle in adobo sauce
- 1 Tbsp cream cheese
- 1/2 cup fresh mozzarella cheese grated
- diced tomato, sliced jalapenos, chopped cilantro, crumbled cotija cheese for garnish
Instructions
- Preheat the oven to 400 degrees
- Cut zucchini lengthwise and scoop out center
- Cook chorizo, add chipotle in adobo puree, and cream cheese
- Separate chorizo mixture between the four zucchini boats
- Top with grated mozzarella cheese
- Bake on a rack for 15 minutes
- Top with garnishes
