Roasted Zucchini Boat with Chorizo Stuffing
I have recently “acquired” an extra large, giant zucchini………… OK fine, our neighbour’s zucchini plant started creeping onto our side of the fence so we kinda pinched one out of MANY… hey, it was on OUR side of the fence! (Hope our neighbours aren’t reading this..)
I don’t normally buy zucchinis. I don’t know why. I just don’t cook using zucchini and now I am left wondering why. Seriously I still don’t know why. I might start buying zucchinis more often now, but I will be quite disappointed at the average size of zucchinis from supermarkets. I want this GIANT sized zucchini ALL the time it is very COOL!
Giant zucchini
So what do I do with this giant zucchini? I surfed the internet for some ideas and decided that roasting it with my own stuffing seems like the best idea with the highest chance of success. Surely it can’t go wrong with one of my favorites – Spanish Chorizo sausages. You all know I am a big fan of meat, so I had to make sure there was sufficient meat content in this recipe for fail proofing.
Not that vegetarian dishes fail of course… I’m just not that good at vegetarian dishes!
So this recipe ended up being quite a success! The only problem was I wasn’t sure what to eat this with. Do I serve it with rice? Salad? Eat on its own? Bread? I ended up putting a big loaf of garlic bread in the oven to go with it. Break up the meat pieces, scoop up the mushy zucchini and top the garlic bread ala bruschetta. Oooo… sinful much?! I suppose this would also go well mixed through with cous cous. It was yummy! Also like the fact that it looks pretty 🙂
Served on top of garlic bread
Ingredients:
1 large zucchini, cut in half
4 Spanish Chorizo sausages, skin removed
1 medium brown onion, chopped
4 garlic cloves, finely chopped
3/4 cup breadcrumbs
2 tbsp butter, softened
1 tbsp parsley flakes
Method:
Slice the side of half a zucchini and scoop out some of the insides of the larger side to form a “boat”.
To make the stuffing, mix together the sausages, onion, garlic, breadcrumbs, butter and parsley. Generously stuff the zucchini boat.
The ingredients for the stuffing. I forgot the garlic. Please don’t forget the garlic!
Stuffed zucchini ready to go in the oven
Cook in preheated oven at 180C for approximately 35-40 minutes. 
Serve with bread, or cous cous.
Posted by:Kimberly Peterson

6 replies on “Roasted Zucchini Boat with Chorizo Stuffing

  1. This is delicious. I had some stuffing left over, so I cut up the tops of the Zucchini and cooked it all together in a cast iron dutch oven.

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  2. Kimba, Being of Italian origin, I always gravitate towards the zucchini when buying vegetables. I use it in all sorts of recipes, yet it's been years since making stuffed ones. Must given them a try after such a long absence. Thanks for sharing

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  3. So weird, I never think to buy zucchini either since I never know what to cook with it. But this recipe is convincing me to pick some up! The pictures look so yummy, thanks for sharing 🙂

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  4. This recipe looks delicious & am going to try it. Did you put the scoop out parts into the stuffing? I see some seeds on the stuffing on the bread, also I think it would be a waste to throw it out. Thanks.

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