Description
Mexican zucchini boats are low carb, keto friendly, gluten free, and most of all, delicious!
Ingredients
- 4 Zucchini
- 1 pound Ground Chorizo
- 4 Tablespoons Puree Of Chipotle In Adobo
- 2 Tablespoons Cream Cheese
- 1 cup Fresh Mozzarella, Grated
- 1 Tomato
- 1 Jalapeno
- ½ bunches Cilantro
- ¼ cups Cotija Cheese
Preparation
Preheat oven to 400ºF.
Cut each zucchini lengthwise and scoop out the centers.
In a saute pan, brown chorizo. Add chipotle in adobo puree and cream cheese and warm through until mixed.
Divide the chorizo mixture among the zucchini boats. Top each boat with grated mozzarella cheese. Bake on a rack for 15 minutes.
While zucchini boats are baking, dice tomatoes and jalapeno, chop cilantro, and crumble cotija cheese. Garnish zucchini boats with tomato, jalapeno, cilantro, and cotija cheese.
