Mexican Zucchini Boats

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4.15 from 7 votes

Super flavorful Mexican style zucchini boats that are low carb, keto friendly, and gluten free!

Prep Time20

Cook Time15

Course: Main Course

Cuisine: Mexican

Keyword: Mexican Recipes, zucchini boats

Servings: Zucchini Boats

Calories: 248kcal

Author: Niki Medlin

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

Notes

Choose zucchini that are similar in size so they will cook evenly.

When hollowing out the zucchini, be sure to leave a small amount of the flesh to hold the fillings.

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.

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.

Baking the zucchini boats on a rack allows the heat to circulate beneath the zucchini and keeps the bottoms from becoming soggy.

Nutrition