Make these keto zucchini boats when you are looking for an easy meal that packs in the veggies. At only 11 grams net carbs per serving, this recipe will fit into most low-carb dietary patterns. I stuffed hollowed out zucchini squash halves with a mixture of fresh chorizo and tomato sauce. A blanket of pepper jack cheese finishes this delectable dish that will quickly become a family favorite.
Chorizo is an amazingly delicious spiced pork sausage that can be purchased fresh or more highly processed (dried and cured). These keto zucchini boats use fresh (raw) chorizo from the store, or my homemade Mexican chorizo sausage.
Pork products like chorizo are pretty darn tasty, and if you make your own, you can use pork from pastured pigs. One benefit of choosing pastured is that sunlight exposure may increase the vitamin D content of the pork. There are few natural food sources of vitamin D, so I try to get some in when I can.
Salmon is another great way to get some vitamin D. (Exposing yourself to sunlight is another option, but those of us in the north often need to supplement D in the winter.)
If you are aiming for a lower-fat diet, chorizo is not your best option, as it is high in fat. I have some substitution ideas in the notes below the recipe if you need them.
My personal approach, instead of eliminating chorizo, is to keep the rest of the meal light when I have it. This dish packs in a lot of low-carb, low-calorie zucchini which provides a lot of volume you don’t get with energy-dense chorizo.
Using fresh produce gives you fiber and fluid with the protein-packed chorizo. This combination may feel more satisfying than enjoying chorizo alone.
Jump to:
➕ Chorizo Stuffed Zucchini
Don’t throw out those zucchini middles! To create these keto zucchini boats, you will be scooping out the middles of the zucchini with a melon baller. I really like my OXO melon baller because it has two different-sized scoops, but any brand will do.
You are not going to use the zucchini middles in this recipe, but please do not discard them! Chop them up and save them to add to soups, casseroles, scrambled eggs or an omelet.
If you are here because this is a low-carb (in some cases “keto”) recipe, zucchini should be a great fit. I see a lot of folks post low-carb meals on social media that are entirely animal-based foods. However, there are a lot of low-carb plant foods that can help make meals more colorful and varied.
Depending on how low your daily carb limit is, zucchini, yellow summer squash, cruciferous veggies, and berries are great low-carb options. These should fit into most low-carb ways of eating, even very low-carb or keto plans. They are the easiest way to add fiber and phytonutrients to a low-carb diet without supplementation.
I prefer to focus on cooking at home and whole food eating, versus encouraging super specific macros or getting into the animal v plant food debate. Humans can be healthy with diets that vary significantly in macros. Likewise, we can do well with diets coming from varying amounts of animal and plant foods.
⛵ Chorizo Zucchini Boats Recipe
Those who feel strongly about all-animal or all-plant food diets may adopt a belief system that the foods they do not eat are “bad.” Unfortunately, I’ve seen some of these individuals cherry-pick data and spread untruths to try and support their position. In most cases, however, both animal-based and plant-based foods can have a place in healthy diets.
As I’ve covered in the previous section, the best balance of different foods and food types will vary by individual. It will hinge on a variety of factors, such as the conditions they are trying to manage with diet.
Taste preferences are also important, and IMVHO, these keto zucchini boats with chorizo are delicious. So, let’s get cooking, shall we?
FAQs
Yes! As long as the chorizo you use doesn’t have any gluten-containing fillers, this is a naturally gluten free recipe.
You can use cooked ground chorizo in many of the ways you’d use ground beef. Put it in tacos, burritos, fajitas, nachos, add it to pasta dishes, stuffed peppers, or use it to top a pizza. (Or just make these chorizo stuffed zucchini boats, of course.)
No, these zucchini boats cannot be frozen, because the zucchini will get soggy or mushy. If you want to put zucchini in the freezer, some sources suggest blanching it first. Unfortunately, that tip doesn't work with this recipe.
Chorizo is a type of pork sausage with chiles, vinegar, and spices added. Both Italian sausage and chorizo are high in saturated fat and calories. Chorizo may provide a wider range of nutrients due to the chiles, but I wouldn’t consider either type of pork sausage the best option for heart health.
👨🍳 What vegetables go well with chorizo?
Here are a few veggies and other side dishes for chorizo:
- Air Fryer Mexican Cornbread
- Air Fryer Mini Pepper Nachos
- Trader Joe’s Butternut Squash Zig Zags
- Air Fryer Spaghetti Squash
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The Disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
"Keto" recipes on the web may not be appropriate for those using ketogenic diets as part of their medical nutrition therapy. That includes this recipe.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let's get cooking!
📖 Recipe
Keto Zucchini Boats with Chorizo (Chorizo Stuffed Zucchini)
Ingredients
- 2.5 lbs. zucchini (1134 grams; about 6 zucchini)
- 1 lb. fresh chorizo, casings removed (454 grams)
- 2 cloves garlic, finely chopped
- 1 cup strained tomatoes
- ½ medium red onion, chopped
- 4 ounces pepper jack cheese, shredded (113 grams; about 1 cup)
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Crumble the fresh chorizo into a skillet. Add the onion and garlic. Cook over medium heat until the chorizo is browned, about 10-15 minutes, stirring occasionally.
- While the chorizo cooks, wash your zucchini and chop off the stem end. Cut them in half lengthwise. Use a melon baller to scoop out the middles, forming the boats. Arrange the boats in a single layer in a large tray pan. Save the zucchini middles to use in other recipes.
- Add the strained tomatoes to the chorizo mixture. Allow it to simmer down for 10 minutes, stirring occasionally over low or medium-low heat. The results should not be very liquidy.
- Evenly fill your zucchini boats with the chorizo mixture using a spoon.
- Top the filled boats with the pepper jack cheese shreds.
- Cover the pan with foil and bake in the heated oven for 35 minutes. Use a rack about ⅓ down from the top of the oven.
- After baking, garnish with the cilantro. This makes 4 servings of 3 zucchini boats (i.e., 3 zucchini halves) each. You may end up with more or fewer boats per person depending on the size of the squash you start with!
Video
Notes
Nutrition
What are some of your favorite ways to prepare zucchini? If you have an excellent idea for using the middles that get scooped from these keto zucchini boats, drop me a comment!
Stacey says
I used Turkey chorizo, left over riced cauliflower and broccoli I had in the fridge. Instead of tomatoes, I had some homemade salsa that already has the red onion and cilantro in it, so perfect! Topped it off with some block Monterey Jack I shredded over the top. Delicious AND I used up leftovers
Summer Yule says
OMG that sounds *amazing*! Did you make turkey chorizo or were you lucky enough to find it somewhere?
Terrified Amateur says
What do I think? I think you just saved me from making a costly fumble, Summer! Of course, the moisturizer, of course. If it weren't for you, the Coach wouldn't have been able to believe his eyes. He'd have me running laps after the game for sure.
Another enhancement that comes to mind (not to overcomplicate things) is a little lemon zest. Superb flavor enhancer, without all of salt's baggage, health-wise.
Definitely agree with your gradual, yet determined, approach to reform. I also admire your discipline in sticking to it, month-in and month-out.
Want instant results? Sure, I suppose you could do something drastic, but then, you also are going to put all that weigh back on after the reunion. Not to mention the potentially permanent damage such extremes could impose.
Want to lose 60 ponds? Let's allow ourselves a year-and-a-month, not one month. Give ourselves a chance here!
Summer Yule says
I love the lemon zest idea for the seasoned turkey version (I'm not sure if I'd do it with chorizo though). Are you watching your salt intake? Since this is a keto recipe, I should mention that those following keto/very low carb dietary approaches typically have elevated needs for sodium, potassium, and magnesium to help prevent electrolyte imbalances and muscle cramping. Sodium restriction might not be the best thing for folks coming here for a keto-friendly recipe.
I don't follow a low-sodium diet because I'm a "salty sweater" and have increased sodium needs as a result of my active lifestyle. I seem to have the most trouble when I workout in the heat. I wrote about it last year!
On the other hand, some people are highly sensitive to salt and they benefit from consuming less to maintain a healthy blood pressure. See why I have the disclaimer before each of my recipes? lol
I moved away from writing nutrition articles (such as the one I just linked to) because of the difficulty in defining what is "healthy" when writing for the general public. It's not the same answer for all of us. (Wouldn't that make life easy?) Even the "no added sugars, no refined grains" promoted here isn't going to be the right focus for certain folks, particularly those who are having difficulties consuming enough calories. General nutrition advice (almost) never meets everyone's needs 🙁
Summer Yule says
OMG, I really went off on a tangent about the salt. If not a topic of interest to you, my apologies!
Terrified Amateur says
Impressive transformation, Summer! Further, you know how to interpret your "numbers," and how to respond intelligently - and in good taste. That includes subtle, yet effective, approaches that make you much more likely to sustain the good habits. Unlike most of us, who jump to extremes, then soon abandon the effort altogether.
As for today's entry, specifically, mouthwatering. The only tweak I'd make to mine is to substitute the sausage (of which I'm not especially fond) with ground turkey with a little garlic, cayenne pepper, thyme and sage for flavor.
Summer Yule says
Thank you! 🙂 Adopting healthy lifestyle changes that are sustainable and being consistent with them is key. Many don't do it and unfortunately, I see a lot of people who set themselves up for failure with unrealistic goals and dietary strategies. For example, it's fine to want to lose weight for a class reunion. However, if the gathering is a month away and the person wants to lose 60 lbs, that is not likely to happen. It took me somewhere around 8-9 months to lose the weight!
But back to the food... I think with ground turkey, it might be a good idea to finely chop some of the zucchini middles and throw them in there as well. When I make turkey burgers I typically add some grated zucchini to help keep the burger moist. The tomatoes will provide some moisture but I think some finely chopped zucchini would be a really great addition for a turkey version. What do you think?