Chorizo Stuffed Zucchini Boats
Serves: serves 4
  • ½ lb chorizo, removed from casings
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup diced tomatoes
  • 1 clove garlic, minced
  • ½ cup breadcrumbs
  • ½ cup mozzarella cheese
  • 2 medium zucchini, halved
  1. Preheat oven to 400 degrees.
  2. Heat a medium saute pan over medium heat on the stove. Add the chorizo and brown thoroughly. Add the onions and bell peppers and cook, stirring often, until softened, about 3-5 minutes. Add the tomatoes and garlic and season with salt and pepper. Cook for 3-5 minutes. Remove from the heat and stir in the breadcrumbs and mozzarella cheese.
  3. Scoop out the flesh of the zucchini, leaving a boat-shaped shell. Spoon the chorizo mixture into the opening, pressing it down and mounding to fit as much filling as you can. If you are using smaller zucchini, you might need three to use all the filling.
  4. Bake for 20 minutes, until golden. Let cool slightly before serving.
Recipe by Maine Course at