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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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
7 comments:
that sure is an interesting way to use zucchini. too bad i don't live close by you -- i'd take some of the zucchini off your hands any time.
You guys deserve an award for your continual zucchini creativity.
you could probably stuff a zucchini with anything and i'd love it, but i have to say, sausage would be a stand-out. good, good stuff.
Yummy... I have some local chorizo I'll have to try this!!
I am totally gaga for zucchini boats! You can put just about anything in them and they are awesome!! But I'm sure a zesty chorizo scramble would be extra awesome.
THis looks really good. I have some zucchini in my gridge. hmm.
I wonder if this would work with Mexican chorizo. I can't find Spanish chorizo anywhere here, but this sounds wonderful. Maybe it's time we pulled up our plant, too!
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