Zucchini Boats with HHF Chorizo
Zucchini Boats are one of our regular week night dinners in the HHF kitchen. The nice thing about this recipe is you can utilize either ground beef with your own taco seasoning or our beef chorizo sausage. You can also try it with pork chorizo, which I used in this photo. This dinner makes great leftovers for lunch the next day. Always something I'm thinking about when I pick out dinner recipes!
Ingredients:
4 Zucchini (medium sized)
1 Yellow (chopped)
1 Onion (medium sized or equivalent to the amount of pepper)
2 Tbsp Olive Oil or Avocado Oil
1 lb Ground Beef, Beef Chorizo or Pork Chorizo
2 Tbsp Taco Seasoning (only if not using Chorizo)
4 oz Cream Cheese
1 cup shredded Sharp Cheddar Cheese
1/2 cup chopped Green Onions and/or cilantro
Salt and Pepper to taste
Directions:
- Chop Pepper and Onion in to small pieces. Slice each Zucchini in half lengthwise, leaving ends intact. Now remove zucchini insides carefully... i use a spoon with a sharp end for this. Reserve about half of the inner zucchini and chop into small pieces.
- Add 1/2 Tbsp of Oil to a medium pan (I use cast iron). Cook beef or pork until all pink is gone. I like to use a medium low heat to avoid cooking our lean beef too quickly. Add your taco seasoning if you aren't using chorizo. Set aside.
- Using the same pan, add 1 Tbsp Oil and cook onions and pepper until soft, then add chopped zucchini insides until water has cooked out somewhat.
- In a mixing bowl, combine cream cheese, 1/2 cup of cheddar cheese, beef/pork, and cooked veggies. Thoroughly mix this for your stuffing.
- Arrange Zucchini on a greased pan (use remaining oil), salt/pepper to taste, and stuff with mixture until heaping. Bake in oven at 400 degrees for about 30 minutes. Remove pan and top boats with remaining 1/2 cup cheddar cheese. Put boats back in oven until melted... I usually shut the oven off for this.
- Serve topped with chopped green onions and/or cilantro. Enjoy!