Uploaded June 2026 | Updated September 2026, 3 weeks ago
Zucchini boats hollowed and stuffed with spicy chorizo, aromatics, and cheese, then baked until golden and bubbling.
Ingredients
3 medium zucchini
½ lb chorizo (raw Mexican-style or spicy ground sausage — check for no added sugar)
1 Tbsp butter
½ small onion, finely diced
2 cloves garlic, minced
¼ tsp smoked paprika (optional for extra depth)
½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
Salt & black pepper, to taste
Optional garnish: chopped cilantro or parsley
Macronutrients
(per serving, makes 3)
Protein: 18g
Fat: 25g
Carbs: 6g
Preparation
Preheat the oven to 375°F (190°C). Slice zucchini in half lengthwise and use a spoon to scoop out the center, creating shallow boats. Lightly salt the insides and set aside.
In a skillet over medium heat, melt butter. Add onion and cook 3–4 minutes until soft. Add garlic and cook for 30 seconds more. Add chorizo and paprika, breaking it up as it cooks. Cook until fully browned and fragrant, about 5–6 minutes. Taste and season with salt if needed.
Place zucchini halves in a baking dish. Spoon the chorizo mixture into the zucchini boats. Top evenly with shredded cheese.
Bake uncovered for 20–25 minutes, or until zucchini is tender and cheese is melted and slightly golden. Broil for 1–2 minutes at the end if desired.
Garnish with chopped herbs. Serve hot as a main dish or hearty side.
Zucchini boats hollowed and stuffed with spicy chorizo, aromatics, and cheese, then baked until golden and bubbling.
Ingredients
3 medium zucchini
½ lb chorizo (raw Mexican-style or spicy ground sausage — check for no added sugar)
1 Tbsp butter
½ small onion, finely diced
2 cloves garlic, minced
¼ tsp smoked paprika (optional for extra depth)
½ cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
Salt & black pepper, to taste
Optional garnish: chopped cilantro or parsley
Macronutrients
(per serving, makes 3)
Protein: 18g
Fat: 25g
Carbs: 6g
Preparation
Preheat the oven to 375°F (190°C). Slice zucchini in half lengthwise and use a spoon to scoop out the center, creating shallow boats. Lightly salt the insides and set aside.
In a skillet over medium heat, melt butter. Add onion and cook 3–4 minutes until soft. Add garlic and cook for 30 seconds more. Add chorizo and paprika, breaking it up as it cooks. Cook until fully browned and fragrant, about 5–6 minutes. Taste and season with salt if needed.
Place zucchini halves in a baking dish. Spoon the chorizo mixture into the zucchini boats. Top evenly with shredded cheese.
Bake uncovered for 20–25 minutes, or until zucchini is tender and cheese is melted and slightly golden. Broil for 1–2 minutes at the end if desired.
Garnish with chopped herbs. Serve hot as a main dish or hearty side.
