The Pioneer Woman Tasty Kitchen
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Mexican Zucchini Boats

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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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.

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Profile photo of Minnow in Hampton Roads

Minnow in Hampton Roads on 6.30.2018

DELICIOUS! This is a perfect all-in-one summertime meal. The only thing I did differently was to coat the zucchini boats (with the insides already scooped out) with olive oil and cook them in a 350 oven for about 10 to 12 minutes ~ I took them out of the oven, added the toppings and put them back into the oven, as directed by the recipe. After dinner, we had one lonely zucchini boat left, which never made it into the refrigerator and it was almost as good at room temperature as when it was piping hot! TRY THIS RECIPE!

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