Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs. zucchini ((680 grams; about 6 zucchini))
  • 1 lb. fresh chorizo, casings removed ((454 grams))
  • 2 cloves garlic, finely chopped
  • 1 cup strained tomatoes
  • ½ medium red onion, chopped
  • 4 ounces pepper jack cheese, shredded ((113 grams; about 1 cup))
  • 2 tablespoons fresh cilantro, finely chopped

Instruction

  • Preheat the oven to 400°F (200°C).
  • Crumble the fresh chorizo into a skillet. Add the onion and garlic. Cook over medium heat until the chorizo is browned, about 10-15 minutes, stirring occasionally.
  • While the chorizo cooks, wash your zucchini and chop off the stem end. Cut them in half lengthwise. Use a melon baller to scoop out the middles, forming the boats, as shown. Arrange the boats in a single layer in a large tray pan. Save the zucchini middles to use in other recipes.
  • Add the strained tomatoes to the chorizo mixture. Allow it to simmer down for 10 minutes, stirring occasionally. The results should not be very liquidy.
  • Evenly fill your zucchini boats with the chorizo mixture using a spoon.
  • Top the filled boats with the pepper jack cheese shreds.
  • Cover the pan with foil and bake in the heated oven for 35 minutes.
  • After baking, garnish with the cilantro. This makes 4 servings of 3 zucchini boats (i.e., 3 zucchini halves) each. You may end up with more or fewer boats per person depending on the size of the squash you start with!