Mike Garten
Hollow out zucchini to create a vessel for cheesy chorizo stuffing that you can eat!
Advertisement – Continue Reading Below
Cal/Serv:
250
Yields:
4
servings
Total Time:
0
hours
35
mins
zucchini (about 6 oz. each)
small links fresh chorizo sausage (about 6 oz. total)
scallions, thinly sliced
oz.
Monterey Jack cheese, coarsely grated
c.
cilantro, chopped, plus more for sprinkling
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Place rimmed baking sheet in oven and heat to 450°F. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.
- Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.
- Add scallions to chorizo and toss to combine.
- Fold in Monterey Jack cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture among zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more. Sprinkle with cilantro if desired.
FLAVOR SWAP: Substitute equal amounts of Italian sausage, parsley, and provolone for chorizo, cilantro, and Jack cheese.
NUTRITIONAL INFORMATION (per serving): About 250 calories, 19 g fat (8 g saturated), 14 g protein, 560 mg sodium, 5 g carb, 2 g fiber
Did you make this recipe? Comment below!
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
Source : Goodhousekeeping
