Ingredients

The following ingredients have 2 Servings
  • 1 7\" or larger zucchini
  • 1/4 pound crumbled, cooked mexican chorizo
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup shredded monterey jack cheese
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1/4 teaspoon ground cumin
  • olive oil

Instruction

  • Slice zucchini lengthwise in half. Scoop out seeds with spoon, leaving about 1/4-1/2 inch of flesh. Turn onto paper towels, cut side down while preparing filling.
  • Mix remaining ingredients except oil in a medium size bowl.
  • Stuff into zucchini firmly. Place on greased (or foil-lined) baking sheet. Drizzle with oil.
  • Bake at 350°F for about 20-25 minutes or until stuffing is golden and zucchini has softened slightly (use a toothpick to pierce squash-timing depends on size of squash). Or bake on closed grill over indirect heat for same amount of time.