Keto Chorizo, Spinach and Bell Pepper Zucchini Boats Recipe

Gluten Free
Lunch
Paleo
Quick Easy
4.8/5
(1516 reviews)
Keto Chorizo, Spinach and Bell Pepper Zucchini Boats
Zylo Recipes

Description

Imagine a vibrant dish where tender zucchini halves become edible vessels, brimming with a savory and colorful filling. These zucchini boats offer a delightful combination of textures and flavors, making them a satisfying and wholesome meal. The zucchini, gently roasted to a perfect tenderness, provides a mild, slightly sweet base that complements the robust flavors of the filling.

Each bite offers a balance of soft and slightly firm textures, enhanced by the gentle charring around the edges. At the heart of these boats lies a tantalizing mixture of smoky chorizo, which infuses every morsel with its rich, spicy essence. The chorizo's deep, savory notes mingle with the sweetness of diced red bell pepper, creating a harmonious blend that awakens the palate.

Tender baby spinach, wilted to a delicate silkiness, adds a touch of freshness and earthiness, contrasting beautifully with the other ingredients. The spinach not only contributes to the overall flavor profile but also introduces a vibrant green hue that enhances the dish's visual appeal. As you savor each bite, you'll experience a symphony of tastes – the subtle sweetness of the zucchini, the smoky depth of the chorizo, the bright tang of the bell pepper, and the delicate earthiness of the spinach.

This combination of flavors is both comforting and exciting, making it a dish that can be enjoyed any time of year. The ingredients meld together seamlessly, creating a well-balanced and satisfying culinary experience. These zucchini boats are incredibly versatile, adaptable to your taste preferences and dietary needs.

Perfect for a light lunch or a satisfying dinner, these zucchini boats are a delightful way to incorporate more vegetables into your diet while indulging in a flavorful and fulfilling meal. Consider serving them with a simple avocado salad for a refreshing counterpoint to the richness of the filling. The creamy avocado and bright lemon dressing will complement the smoky and savory notes, creating a complete and well-rounded culinary experience.

Enjoy the vibrant colors, textures, and flavors of these zucchini boats, a dish that is as pleasing to the eye as it is to the palate.

Preparation Time

Prep Time
7 min
Cook Time
15 min
Total Time
22 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
30 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 100 mg
Sodium 700 mg
Potassium 800 mg
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Ingredients

    1.
    Chorizo
    Chorizo
    1.75 oz
    2.
    Baby Spinach
    Baby Spinach
    1 cup
    3.
    White Onion
    White Onion
    1 tablespoon
    4.
    Zucchini
    Zucchini
    1 medium
    5.
    Olive Oil
    Olive Oil
    ½ tablespoon
    6.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ¼ large - 3" diameter x 3 3/4"
    7.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon

Instructions

    1.
    Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes per side, or until cooked through and char lines appear. Keep warm until ready to serve.
    2.
    Heat the oil in a skillet over 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.
    3.
    Add the spinach to the skillet and stir through until just wilted, incorporating it with the chorizo and vegetable mixture.
    4.
    Divide the chorizo mixture evenly between the two zucchini boats to serve, ensuring each boat is generously filled.