Keto Chorizo, Spinach and Bell Pepper Zucchini Boats
⏱ Prep: 7 min🍳 Cook: 15 min✅ Ready: 22 min
127
Calories
3.8g
Net Carbs
5g
Protein
10g
Fat
⏱ Prep: 7 min🔥 Cook: 15 min⏰ Ready: 22 min
How to Make It
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.
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