Keto Chorizo, Spinach and Bell Pepper Zucchini Boats

⏲ ~29 min total · prep 17 · cook 12 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 4 medium zucchini (about 8 inches each), halved lengthwise
• 1 tbsp olive oil
• 8 oz fresh Mexican chorizo, casings removed
• 1/2 small onion, diced
• 1 red bell pepper, diced small
• 2 cloves garlic, minced
• 3 oz baby spinach
• 1/2 tsp kosher salt, divided
• 1 cup shredded Monterey Jack
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the oven to 400°F. Scoop the seeded centers from each zucchini half with a spoon to form 1/2-inch-thick boats; chop 1/2 cup of the scooped flesh and set it aside.
2. Arrange the boats cut-side up in a 9x13-inch baking dish, brush with the olive oil, sprinkle with 1/4 teaspoon of the salt, and bake 8 minutes.
3. While the boats pre-bake, cook the chorizo in a 10-inch skillet over medium-high 4-5 minutes, breaking it up, until the red oil renders out and the edges crisp; drain all but 1 tablespoon of fat.
4. Add the onion and bell pepper and cook 3 minutes, then the garlic for 30 seconds, then the spinach and reserved zucchini flesh; cook 2 minutes more until the spinach wilts and the released liquid cooks off. Season with the remaining 1/4 teaspoon salt.
5. Pull the dish from the oven and pack the chorizo filling into each boat, mounding it slightly.
6. Top with the Monterey Jack and bake 6-8 minutes, until the cheese is fully melted and spotted brown.
7. Scatter the cilantro over and serve hot.

Why this recipe works

• Chorizo seasons itself Fresh Mexican chorizo renders red, spiced fat that seasons the rest of the filling as it cooks. No extra spice blend goes in later; salt is the only addition.
• The 8 minute pre-bake Empty boats bake 8 minutes before filling, so they release their water early and hold shape under the topping. Filled raw, they weep into the dish and go soft.
• Nothing wasted Half a cup of the scooped zucchini flesh goes back into the filling. It adds body, and the liquid cooks off in the pan instead of the baking dish.

Tips for making this recipe well

Drain all but a tablespoon

Chorizo releases a startling amount of red oil. Left in the pan, it makes the filling greasy and the boats slick.

Cook the filling dry

The spinach and reserved zucchini flesh release water; give it the full 2 minutes until the pan stops steaming. Wet filling means wet boats, every time.

Half-inch walls

Scoop to a half-inch thickness so the boats stay structurally sound. Thinner walls collapse under the filling; thicker ones stay raw in the center.

Choose matching zucchini

Four zucchini of similar width sit level in the dish and finish at the same time. One fat one next to skinny ones bakes unevenly.

Cheese tells you when

Six to 8 minutes melts the Monterey Jack and spots it brown. Pull the dish when the browning starts; past that, the boats begin to slump.

Serving suggestions

Mexican chorizo brings its own spice blend, paprika and chile rendered straight into the pan fat, so the filling needs nothing added beyond salt. That red oil does more work than any extra seasoning could. A serving runs 3.6 net carbs. Two boats topped with Monterey Jack and cilantro make a full plate on their own. If the table wants a side, cold cabbage slaw or sliced avocado fits without crowding the carbs. Serve them straight from the baking dish while the cheese still pulls.

Storage and meal prep

Covered in the fridge the boats keep 3 to 4 days, though the zucchini releases water as it sits. Reheat in a 350°F oven for about 10 minutes so the filling stays hot while the excess moisture evaporates; the microwave warms them but leaves the bottoms wet. Skip the freezer, since zucchini turns watery and collapsed after thawing. The chorizo filling alone freezes well for up to 2 months, so cook a double batch and bake boats to order.

Variations worth trying

• Milder filling Half chorizo, half ground pork keeps the color and halves the heat. Season the pork with cumin so it does not taste flat.
• Pepper jack on top Swap the Monterey Jack for pepper jack and skip any extra heat elsewhere. The cheese handles it.
• Yellow squash boats Straight yellow squash hollows out the same way and bakes in the same time. The flavor runs slightly sweeter.
• Olive finish Sliced black olives scattered over with the cilantro add a briny note. They play well against the rich chorizo.

Frequently asked questions

Is the pre-bake step necessary?

Yes. Those 8 minutes drive water out of the empty boats before the filling arrives. Skip it and the dish pools liquid around boats that never quite set.

Can I assemble them ahead?

Fill the boats, then cover and refrigerate them up to a day ahead. Bake from cold with 5 to 10 extra minutes, watching for the spotted-brown cheese.

How spicy is chorizo?

Brands range from gentle to punchy, so taste yours as it cooks. For a guaranteed mild pan, use the half-pork swap and season with cumin.

Why is there water in my dish?

Zucchini holds a lot of water, released by heat and salt. The pre-bake and the dry-cooked filling each attack the problem from a different end. Prompt serving does the rest.

What size zucchini should I buy?

Medium ones about 8 inches long hollow cleanly and hold their shape. Baseball-bat zucchini carry big seed cores and turn mushy in the bake.

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