Chorizo Zucchini Boats Recipes
CHEESY CHORIZO ZUCCHINI BOATS
Sail through zucchini season deliciously with these cheesy boats-made with peppers, onions and crumbled Mexican chorizo.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Discard flesh and seeds. Grill zucchini 2 to 3 min. on each side or until tender.
- Cook chorizo, peppers and onions in medium skillet on medium heat until done, stirring frequently. Add corn; cook and stir 2 min. or until heated through.
- Place Singles pieces in zucchini shells; top with chorizo mixture.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
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5/5 (1)Total Time 1 hr 10 minsCategory Dinner, LunchCalories 395 per serving
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- Make boats: Halve the zucchini and using a melon baller or small spoon hollow them. Set everything aside.
- Cook stuffing: Heat a skillet over medium heat. Add the chorizo and brown. Remove excess fat.Add the zucchini centers that you had previously removed. Also add garlic, thyme, olives, and bell pepper, cook and stir for a minute.Add the rice and mix well. Pour in the hot water and simmer until nearly all the liquid has evaporated (not all).
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