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Zucchini Boats Filled with Rice and Chorizo

October 16, 2013

Zucchini boats filled with rice and chorizo

I love creating recipes, it’s the closest to being a kid with a chemical set you can be after you are legally able to drive.

My favorite recipes come out of any sort of challenge. In this case I found myself with a pack of chorizo that I had in the fridge for a while, and needed to use before its expiration date. I wanted something new, and that would balance the high caloric content in chorizo.

So how about a one-dish meal? That’s how this zucchini boats filled with rice and chorizo came about.

Zucchini boats filled with rice and chorizo

I keep a list of recipe ideas that I visit once in a while. Those are long-thought ones (like this rustic caramelized onion tart), which I started thinking of after my friend Amity came to visit last winter and treated us to a spectacular homemade french onion soup, a dish that she learned during the time she spent in France.

I love caramelized onions, but wanted something different with it, something a little more substantial than soup. After nearly a year of having written it in my “wish list” I decided to go ahead and see if I could make it work. Amazingly it worked the first time, and the second, and the third (by then I decided that the recipe worked indeed).

Zucchini boats filled with rice and chorizo

These zucchini boats filled with rice and chorizo are full of flavor, how can they not be with all that chorizo? The bright red of the chorizo transfers to the juicy, but firm rice, and the bits of vegetables and olives it add another dimension of textures and flavors. It’s a beautiful dish too, the green of the zucchini contrast nicely with the reds in the filling.

I can see myself serving this for guests, or bringing it to a potluck.

Buen provecho!

Aunt Clara

Print
Zucchini Boats Filled with Rice and Chorizo Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Zucchini Boats Filled with Rice and Chorizo Recipe: Chorizo transfers color and flavor to the juicy, but firm rice, and the bits of vegetables and olives.
Servings: 6 servings
Author: Clara Gonzalez
Ingredients
  • 6 zucchini
  • 1 lb [0.48 kg]of skinless chorizo (see notes)
  • 1 cup of rice
  • 3 cloves of garlic , crushed
  • 1 teaspoon of thyme leaves
  • 1/3 cup of pitted olives , sliced
  • 1 red bell pepper , diced
  • 1 1/2 cup of boiling-hot water
Instructions
  1. Halve the zucchini and using a melon baller or small spoon hollow them. Set everything aside.
  2. Heat a skillet over medium heat. Add the chorizo and brown. Remove excess fat.
  3. Add the zucchini centers that you had previously removed. Also add garlic, thyme, olives and bell pepper, cook and stir for a minute.
  4. Add the rice and mix well.
  5. Pour in the hot water and simmer until nearly all the liquid has evaporated (not all).
  6. Remove from the heat and spoon the rice into the zucchini shells.
  7. Heat the oven to 350 ºF [145 ºC].
  8. Place the boats in a baking pan and cover tightly with aluminum foil.
  9. Bake for 40 minutes, or until rice is cooked through.
  10. Serve warm with salad of your choice.
Notes & Nutrition Facts

You can also buy regular chorizo and remove the skin.

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Yanira
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Yanira

How many zucchinis? Gracias!

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4 years ago
Aunt Clara
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Aunt Clara

6, two halves for each person.

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4 years ago
Michelle
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Michelle

Can’t wait to try these

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5 years ago
Suzanne Perazzini
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Suzanne Perazzini

I remember stuffing zucchinis like this in my early twenties. I had completely forgotten about them. I love the idea of the sharp hit of the chorizo in these.

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5 years ago
Nami | Just One Cookbook
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Nami | Just One Cookbook

This is so beautiful and perfect one plate dish! Great idea of veggies, rice, and meat. I especially love the dreamy 2nd shot. My kids love zucchini but haven’t mad zucchini boats before. I had chorizo too but never thought of this recipe. This is brilliant! 😉

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5 years ago
Aunt Clara
Author
Aunt Clara

The portion is small, but filling, so a little bit of salad, all the flavor in this dish and we thought it was a feast. My husband will have the last one today. 🙂

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5 years ago
Yvette @ Muy Bueno
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Yvette @ Muy Bueno

Love the idea of zucchini boats and of course the addition of chorizo is always a hit. Lovely photos as always 😉

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5 years ago
Aunt Clara
Author
Aunt Clara

How can you go wrong with chorizo? 🙂

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5 years ago
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