Chorizo Stuffed Zucchini (5 Ingredients!)
Quick, filling dinner made with only 5 ingredients.
to 5 medium sized zucchini
can diced tomatoes
(I used Ian's Gluten-free Panko)
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.