Chorizo Stuffed Zucchini #SundaySupper

I am so excited about this week's #SundaySupper theme (hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva) because it includes my all-time favorite vegetable in the whole wide world... Zucchini! Actually it's a Squash Fest, which includes all types of squash like acorn and butternut squash, and also pumpkin (which I adore), but for me it's all about zucchini. It's such a versatile squash, and it's subtle flavor works so well with just about anything, be it sweet or savory.

Now as much as I love zucchini, not everyone in my family feels the same way. (Gasp!) My girls share my love for zucchini, but Hubby and our boys, will only eat zucchini if it's battered and fried (fried zucchini), breaded and baked (zucchini fries), or as part of a dessert. They also eat it in my Homemade Bolognese Sauce, but since I sneak it in there, they have no idea they're eating zucchini. The only time I've seen Hubby and my boys excited to eat zucchini is when I stuff it with Mexican chorizo. They're love for spicy Mexican chorizo combined together with my love for fresh zucchini makes us all one very happy family. And I'm sure you'll be just as happy when you try these Chorizo Stuffed Zucchini.

Chorizo Stuffed Zucchini


Ingredients:

• 6 medium zucchini, cut in half lengthwise
• 1/2 lb. Mexican chorizo, casings removed 
• 1/2 medium onion, finely chopped
• 1 to 2 serrano chiles, finely chopped (optional) 
• 1 clove garlic, minced 
• 2 roma tomatoes
• 1/4 cup dry bread crumbs
• 8 oz. Chihuahua or mild cheddar cheese

Directions:
With a small spoon, scoop out the flesh of the zucchini leaving a 1/8 to 1/4-inch thick shell. Set zucchini shells aside and roughly chop the scooped out flesh.

Brown the Mexican chorizo in a medium skillet over medium-high heat, adding 1 to 2 tablespoons of vegetable or canola oil, if necessary. Stir in the chopped onion, serrano chiles (if using), and the garlic; saute for 2 minutes, stirring occasionally to prevent onion and garlic from burning. Reduce heat to low and stir in the chopped zucchini flesh and the tomatoes; season with salt and pepper. Cover and let simmer, stirring occasionally, for 8 to 10 minutes or until the chopped zucchini is tender. Remove from heat.

Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. Arrange the hollowed out zucchini halves on the baking pan. Fill each zucchini boat with 2 to 3 heaping tablespoons of the chorizo stuffing. Sprinkle tops with the dry bread crumbs and top with grated cheese.

Bake the stuffed zucchini at 350°F for 20 to 25 minutes or until the zucchini is cooked through and the cheese has melted turned a light golden brown. Serve with Mexican Rice or Cilantro Rice Pilaf (recipe coming soon). Enjoy!

Yields 6 to 8 servings

For more zucchini & other squash recipes, be sure to check out what my #SundaySupper friends have cooked up for this Squash Fest.

Starters – Appetizers & Cocktails:

• Pumpkin Pie Cocktail from Confessions of a Culinary Diva
• Spaghetti Squash & Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups and Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin soup with Bacon & Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Butternut Chicken Risotto from Cooking Chat
• Chorizo-Stuffed Zucchini Boats from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Acorn Squash Ramen from Ninja Baking
• Rustic Summer Squash Tart from The Redhead Baker
• Sausage & Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach & Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Tex-Mex Stuffed Acorn Squash from Runners Tales
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini & Corn Succotash from Take a Bite Out of Boca
• Kabocha Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini & Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet & Savory Roasted Delicata Squash & Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Rolls from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Streusel Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

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