About
These flavorsome zucchini boats are loaded with smokey chorizo, tender baby spinach and sweet red bell pepper.
These are a great lunch option served with an avocado salad.
Ingredients
- 1 ¾ ounce fresh food spanish chorizo by sainsbury's
- 1 cup baby spinach
- 1 tablespoon white onion
- 1 medium zucchini
- ½ tablespoon olive oil
- ¼ large – 3" diameter x 3 3/4" red bell peppers, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- 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.
- 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.
- Add the spinach to the skillet and stir through until just wilted.
- Divide the chorizo mixture between the two zucchini boats to serve.
Nutrition Facts
- Servings: 2
- Calories: 135.6kcal/567.2kJ (per serving)
- Fat: 10.0g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 7.1g (per serving)
