Ingredients

4 medium-large zucchini
Salt
Cooking spray
Chorizo Stuffing

Ingredients

1 pound chorizo sausage, casings removed
1 cup diced onion
1 cup diced celery
1 cup fresh corn kernels
1 ¼ cups tomato sauce
1 tablespoon of prepared taco seasoning
2 tablespoons butter
1 cup shredded cheddar cheese

Directions

Slice a thin strip lengthwise off the top of each zucchini and set aside.
With a spoon {a grapefruit spoon is ideal} remove most of the zucchini flesh, leaving a thin border in the shell. Sprinkle the boats lightly with salt and turnover to drain while you prepare the stuffing.

Chop the zucchini flesh.

Combine butter and chorizo, in a skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Add the zucchini flesh, onion, corn, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the tomato sauce and taco seasoning. Bring to a simmer and cook until reduced about 15 minutes. Set aside to cool. Stir in the cheese.

Preheat the oven to 375 degrees, F.

Spray a baking dish that fits the zucchini boats with cooking spray.
Fill the zucchini boats with the filling and replace the top on each boat.
Bake in the preheated oven for 45 minutes.

I served the zucchini boats with fresh corn on the cob and sliced tomatoes.


Posted by in Cheese, corn, Healthy Italian Cooking, jams and spices., tomatoes, zucchini