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Chorizo Stuffed Zucchini (5 Ingredients!)
Quick, filling dinner made with only 5 ingredients.
Course
Dinner
Prep Time
30
minutes
Cook Time
30
minutes
Total Time
1
hour
Servings
5
-6 servings
Author
Erin Brighton
Ingredients
4
to 5 medium sized zucchini
1
pound
chorizo
, cooked
1
can diced tomatoes
(14 oz)
1
cup
rice
(prepared)
Breadcrumbs
(I used Ian's Gluten-free Panko)
Instructions
Cut 4 to 5 zucchinis in half lengthwise and scoop out the inside using a spoon. (A serrated spoon will work great at this task!)
Cook chorizo and drain. (Crumbled Italian sausage would be a great substitute for chorizo.)
Cook 1 cup of rice and set aside or use leftover rice - about 2 cups.
Combine chorizo, rice, and diced tomatoes. Stir together.
Arrange zucchini boats in the bottom of a 9 x 12 (or similar) casserole.
Fill with chorizo, rice and tomato mixture. It's ok if it spills over the sides of the zucchini.
Top with seasoned breadcrumbs.
Cook at 350 degrees for about 25 to 30 minutes.