Chorizo-stuffed zucchini
Prep Time
Price Per Serving
Cooking Mode
4 zucchini
15 mL tbsp. olive oil
1 package 175 g oz Fantino & Mondello Diced Dry Chorizo Sausage
30 mL tbsp. shallots finement hachés
60 mL cup mild salsa, store-bought
to taste fromage Parmesan ou Monterey Jack râpé
4 zucchini
15 mL tbsp. olive oil
1 package 175 g oz Fantino & Mondello Diced Dry Chorizo Sausage
30 mL tbsp. shallots finement hachés
60 mL cup mild salsa, store-bought
to taste fromage Parmesan ou Monterey Jack râpé
Directions
1This recipe is courtesy of Fantino & Mondello.
2Preheat oven to 180°C (350°F).
3Cut zucchini in half lengthwise and gently scrape out the inside flesh with a coffee spoon, leaving 1 cm (½ in.) all around. Set flesh aside for future use.
4Sauté diced chorizo and shallots in olive oil for a few minutes.
5Stuff inside of each hollowed zucchini with mixture and add just enough salsa to coat. Top with cheese.
6Place stuffed vegetables on a parchment-lined baking sheet and bake for about 25 to 30 minutes, or until zucchini are tender and cheese has melted. Poke zucchini with a knife to check for tenderness.
Tips
1
Chef's secret: For a spicier version, use hot salsa. The chorizo's flavour melds perfectly with the heat of a spicier sauce. If you have Fantino & Mondello's Dry Chorizo Sausages at home, cut these into halved slices as a substitute for diced chorizo. Fantino & Mondello Salami Cacciatore would also be delicious in this recipe! Freeze reserved zucchini flesh and add to your next soup recipe.
Disclaimer
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Personal Note
Personal Note