Zucchini boats stuffed with tomato and spicy fresh chorizo.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Scoop flesh out of the zucchini halves using a spoon. Place zucchini halves skin-side up on the baking sheet. Lightly coat with cooking spray.

  • Bake in the preheated oven until slightly softened, about 10 minutes.

  • Meanwhile, heat olive oil in a skillet over medium heat. Saute onion and garlic until softened, 3 to 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned, about 10 minutes.

  • Remove zucchini from the oven and turn upright with tongs. Sprinkle 1/2 cup mozzarella cheese on top and set aside.

  • Add tomatoes and pesto to the chorizo mixture. Simmer until tomatoes break down, about 10 minutes. Spoon chorizo mixture into the zucchini boats. Sprinkle remaining mozzarella cheese and Parmesan cheese on top.

  • Return zucchini to the oven and bake until tender, about 10 minutes more.

Nutrition Facts

495 calories; protein 28.3g; carbohydrates 15.4g; fat 36.6g; cholesterol 80.9mg; sodium 1130.6mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
05/13/2020
Loved this recipe! What a fun way to eat zucchini! I substituted shaved parm for the mozzarella, because I prefer the taste. Seriously though, this recipe was a home run! Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2019
I used 2lbs of Turkey Chorizo, I sauteed baby rainbow bell peppers with the garlic and onion, added the meat then pesto sauce and near the end 3 diced roma tomatoes. once done added the grated parmasan. I added more garlic and used white onion. (I eye ball, smell and taste measure) after filling the boats that baked for 10 minutes I rebaked them topped with the shredded motzerella. so so so good! I served it with basil pesto sauteed mushrooms and herb angel hair pasta. it was a huge hit, not a clean plate left. Read More
Rating: 5 stars
07/14/2020
Whole family loved it! I did half shredded pepper jack and half mozzarella instead of mozzarella and parm, though. Read More
Rating: 5 stars
01/16/2019
My husband and I loved these so much! They are so flavorful. I microwaved the Zucchini Boats with a spray of olive oil and a sprinkle of sea salt for about 5 minutes before I stuffed them. I used vegetarian Seitan chorizo to make this a vegetarian dish. I didn't have fresh tomatoes on hand so I used about 3/4 can of chopped fire roasted tomatoes with adobe. I also added some sliced mushrooms and a handful of fresh spinach leaves. I used more like 1 1/2 Tbls of basil pesto. Since I added a few more ingredients the topping didn't all fit in the zucchini so I saved it to scramble with eggs the next morning. YUM! I can't wait to make these again. Next time I will probably chop up the insides of the zucchini that I scooped out and add it back to cook with the chorizo mixture instead of throwing it away. Read More
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Rating: 5 stars
08/03/2020
Awesome! Just back from vacation...had Chorizo in the freezer, brother just gave me a zucchini from his garden...BINGO! The only change I made was to add the scooped-out zucchini to the Chorizo mixture. I'm a Connection Yankee - we don't waste anything! Read More
Rating: 5 stars
05/12/2020
Loved this recipe! What a fun way to eat zucchini! I substituted shaved parm for the mozzarella, because I prefer the taste. Seriously though, this recipe was a home run! Read More
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