Author Notes
It's a variation on my go-to "kitchen sink" recipe using italian sausage, parmesan and bread crumbs and can be baked in the oven or on the grill in the summer! This uses mexican chorizo for a smoky and spicy kick! —Sharon Neri
Ingredients
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1
7" or larger zucchini
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1/4 pound
crumbled, cooked mexican chorizo
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1/2 cup
fresh breadcrumbs
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1/4 cup
shredded monterey jack cheese
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1 pinch
salt
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1 pinch
ground black pepper
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1/4 teaspoon
ground cumin
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olive oil
Directions
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Slice zucchini lengthwise in half. Scoop out seeds with spoon, leaving about 1/4-1/2 inch of flesh. Turn onto paper towels, cut side down while preparing filling.
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Mix remaining ingredients except oil in a medium size bowl.
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Stuff into zucchini firmly. Place on greased (or foil-lined) baking sheet. Drizzle with oil.
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Bake at 350°F for about 20-25 minutes or until stuffing is golden and zucchini has softened slightly (use a toothpick to pierce squash-timing depends on size of squash). Or bake on closed grill over indirect heat for same amount of time.
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