Chorizo Stuffed Zucchini

After harvesting five more giant zucchini from the garden Matt pulled the plants this week. I have to say I'm not sorry to see them go, I'm running out of ways to use them! This dish was Matt's idea. He thought it would be a good way to use up the zucchini as well as two chorizo links we had in the fridge.

It really came out quite good. We loved the Spanish flavors of the filling & how well the zucchini worked with them. The chorizo we use is house made at our local grocery chain, Lund's. It has such wonderful spices & flavor that there is no need to add much more to this filling. We used a young Manchego but I think any mild white melting cheese would work as well. You really don't need anything else with this dish because it is so filling.

Chorizo Stuffed Zucchini

1 large zucchini, halved length-wise & seeded (our zucchini was giant so we actually only used half of it.)
1 T olive oil
2 chorizo links, diced (these were about brat size)
1/2 c sweet onion, chopped
1 T tomato paste
1/2 c bread crumbs
2 oz young Manchego cheese, cubed

Preheat oven to 350 F.

Place the zucchini in a large pan cut side down & add water to cover as much as possible. Bring to a boil. Reduce to a simmer & let cook for about 5 minutes. Place zucchini in an oven safe dish.

Heat the olive oil in a skillet over medium-high heat. Add the chorizo & onion & cook until the onion is almost translucent. Stir in tomato paste. Turn off heat & stir in the bread crumbs & cheese.

Fill the zucchini with the stuffing. Bake for 35 - 45 minutes until the filling gets a nice crispy top.

Serves 2.

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