• Rose

Zucchini boats

When zucchini start to get bigger I think a great way to serve them is by stuffing them with a range of ingredients. You could keep them vegetarian by using quinoa or tofu with grilled veggies or as we did tonight stuff them with chorizo and cheese.

2 zucchini

2 chorizo sausage, out of the skin or finely chopped

½ onion, chopped

2 Tbsp chipotle sauce or tomato paste

cheese for grating

Start by slicing the zucchini lengthwise down the middle. Using a teaspoon you can scrap out the seeds and some of the flesh making a large enough "boat". Reserve everything you scrape out to cook down with the chorizo.

Plase zucchini cut side up on a baking tray and season with salt and pepper. Place in preheated oven for 10-15 minutes until they are soft but not squishy.

Meanwhile finely chop up all the zucchini bits you scraped out. In a medium pan heat a splash of oil and add the chorizo & onion. Season with salt and pepper and allow to cook until crispy. Add the zucchini bits and cook 4-5 minutes. Add the chipotle and mix thoroughly.

Remove the boats from the oven and carefully fill the mix into each one. Grate cheese over the top and return to the oven to bake another 5-10 minutes until the cheese is golden.

Top with fresh herbs or microgreens.

Could be served with pasta or grilled meats.


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