Chorizo Stuffed Zucchini Boats
- 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
- 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.
- Mix remaining ingredients except oil in a medium size bowl.
- Stuff into zucchini firmly. Place on greased (or foil-lined) baking sheet. Drizzle with oil.
- Bake at 350u0b0F 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.
zucchini, chorizo, fresh breadcrumbs, shredded monterey jack cheese, salt, ground black pepper, ground cumin, olive oil
Taken from food52.com/recipes/5376-chorizo-stuffed-zucchini-boats (may not work)