We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    5
  • Pinterest
    3
  • Save
    4
  • WhatsApp
  • Print
    13

Stuffed Zucchini with Chorizo Dressing

  • Prep 35 min
  • Total 1 hr 45 min
  • Ingredients 17
  • Servings 8

Ingredients

4
small/medium zucchini
1/3
cup diced sweet onion
2
cloves garlic, minced
1
large carrot, finely diced
1
stalk celery, finely diced
1/3
cup orange bell pepper, finely diced
2
tablespoons olive oil, plus more for drizzling onto the zucchini
1
teaspoon dried thyme
1
teaspoon dried oregano
1/2
teaspoon red pepper flakes
1/2
teaspoon pepper, plus more to season zucchini
1/2
teaspoon salt, plus more to season zucchini
1
cup uncooked Mexican chorizo
2
cups cubed bread stuffing
1/2
cup chicken broth
1/4
cup finely chopped walnuts
1
teaspoon smoked paprika

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Zucchini, as with many other fresh vegetables, have a short shelf life. If you find yourself with too many vegetables, such as zucchini, bell peppers, celery or green beans, cover them with water and store them in an airtight container. They will stay fresh for an additional 5 days in the refrigerator.

Roasted, stir-fried or stuffed, vegetables are a tasty alternative for preparing side dishes and appetizers. For this recipe, I prepared a stuffed zucchini with a savory chorizo dressing. I grew up enjoying Mexican chorizo, and I’ll take advantage of any way I can find to incorporate it into one of my recipes!

These stuffed vegetables can be served as a light meal or as an appetizer.

Directions

  • 1 Cut off the ends of the zucchini and scoop out the insides to create a boat. Finely chop the insides of the zucchini and set aside.
  • 2 Once all your vegetables are chopped, preheat 2 tablespoons of olive oil to medium heat for 1 minute.
  • 3 Add the onion, carrot, celery, bell pepper and minced garlic. Season with the thyme, oregano, red pepper flakes, pepper and salt. Cook for 15 minutes, stirring as needed.
  • 4 Push the vegetables to the outer edge of the pan and add the chorizo. Cook for 4 minutes, stirring together with the vegetables. Add in the chopped zucchini, bread stuffing, chicken broth and walnuts; stir well and continue cooking for another 6 minutes. Taste for salt and pepper. Remove from heat and let cool for 15 minutes.
  • 5 Preheat oven to 375°F.
  • 6 Line a 9" x 13" baking dish with foil paper and transfer the zucchini boats to the pan. Drizzle with olive oil and lightly season with salt and pepper. Fill the boats with chorizo dressing.
  • 7 Bake covered for 20 minutes, uncover and sprinkle with smoked paprika.
  • 8 Return to the oven and bake uncovered for another 20 minutes.
  • 9 Let cool for 10 minutes before serving.

Roasted, stir-fried or stuffed, vegetables are a tasty alternative for preparing side dishes and appetizers. For this recipe, I prepared a stuffed zucchini with a savory chorizo dressing. I grew up enjoying Mexican chorizo, and I’ll take advantage of any way I can find to incorporate it into one of my recipes!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 9, 2015

Roasted, stir-fried or stuffed, vegetables are a tasty alternative for preparing side dishes and appetizers. For this recipe, I prepared a stuffed zucchini with a savory chorizo dressing. I grew up enjoying Mexican chorizo, and I’ll take advantage of any way I can find to incorporate it into one of my recipes!