Chorizo Stuffed Zucchini Boats

By Sharon Neri
June 28, 2010
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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

Makes: 2 stuffed halves

  • 1 7" or larger zucchini
  • 1/4 pound crumbled, cooked mexican chorizo
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup shredded monterey jack cheese
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon ground cumin
  • olive oil
  1. 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.
  2. Mix remaining ingredients except oil in a medium size bowl.
  3. Stuff into zucchini firmly. Place on greased (or foil-lined) baking sheet. Drizzle with oil.
  4. 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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