Wednesday, June 20, 2012

Chorizo Stuffed Zucchini

Photo courtesy of my Mac

  It was zucchini weekend at our house. 
We had plenty and it was time to get creative. 
Since stuffed bell peppers is a favorite of ours, I decided to use some chorizo sausage to make Spanish rice for stuffing the zucchini.
  The zucchini boats made a nice vessel for serving the spicy rice and the melted cheese on top was a nice way to glue it all together.

Chorizo Stuffed Zucchini
1 cup white rice
1 beef bouillon cube
2 cups water
3-4 medium zucchini
1 lb. chorizo sausage
1 medium onion, chopped
3-4 cloves garlic, chopped
1 green bell pepper, chopped
1 red and/or yellow bell pepper, chopped
2-3 tomatoes, seeded and chopped (or 1/2 can 15.5 oz. diced tomatoes, drained)
1 tsp. parsley
1/2 tsp. basil
2/3 cup shredded cheese (Mexican or Italian blend)
salt and pepper

    Put 2 cups water in a measuring cup. Add bouillon cube and microwave on hight 2/5 minutes. Stir to dissolve and pour into medium saucepan. Add rice and bring to boil. When rice comes to boil, cover and reduce to simmer. Let cook 15 minutes. Remove from heat, stir and let set covered.
    Wash zucchini and cut in half lengthwise. Remove any seeds. Scoop or slice out center of the shell, being careful not to pierce the skin. Cut zucchini into cubes and set aside. In a spray coated 13x9x2 baking dish arrange zucchini, flesh side up. Brush olive oil lightly over center of zucchini shells and sprinkle with salt and pepper. 
    In large skillet brown chorizo. Stir to break up meat and add onions and garlic. Let cook until onion are just tender. Add bell peppers and zucchini. Stir to combine and continue sauteing until veggies are tender, about 5 minutes. 
    Preheat oven to 400. Drain excess liquid and or grease. Return skillet to stove and add tomatoes, parsley, basil, salt and pepper. Simmer, covered for a 5 minutes or so to combine flavors. Remove from heat.
    Stir  at least 1 to 1-1/2 cups rice into sausage mixture in skillet, adjusting as needed. (You may have 1/2 cup or so of white rice leftover, depending on your taste.)
    Spoon 3-4 heaping tablespoons of chorizo spanish rice mixture into zucchini shells. Bake in 400 degree oven for 20 minutes. Remove from oven and sprinkle with shredded cheese. Return to oven for 5 minutes or so until cheese is melted. Serves 4-5 depending on size of zucchini.
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