Zucchini Boats Filled with Rice and Chorizo Recipe
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.
Course Dinner, Lunch
Keyword baked zucchini boats, how to make zucchini boats, sausage stuffed zucchini boats, stuffed zucchini boats
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Clara Gonzalez
1lb[0.48 kg] of skinless chorizo(see notes)
3clovesof garlic, crushed
1teaspoonof thyme leaves
⅓cupof pitted olives, sliced
1red bell pepper, diced
1 ½cupof boiling-hot water
Make boats: Halve the zucchini and using a melon baller or small spoon hollow them. Set everything aside.
Cook stuffing: Heat a skillet over medium heat. Add the chorizo and brown. Remove excess fat.Add the zucchini centers that you had previously removed. Also add garlic, thyme, olives, and bell pepper, cook and stir for a minute.Add the rice and mix well. Pour in the hot water and simmer until nearly all the liquid has evaporated (not all).
Stuff boats: Remove from the heat and spoon the rice into the zucchini shells.
Bake: Heat the oven to 350 ºF [145 ºC].Place the boats in a baking pan and cover tightly with aluminum foil. Bake for 40 minutes, or until rice is cooked through.
Serve: Serve hot with a salad of your choice.
You can also buy regular chorizo and remove the skin. Longaniza is also a great choice for this dish.