For a hearty dose of whole grains and vegetables, try these tasty southwestern zucchini boats, stuffed with Betty Crocker™ Suddenly Salad™ southwest grains salad and spicy chorizo.
Look for fresh, raw chorizo for this recipe. I used a Basque-style chorizo, but Mexican chorizo is perfect here. Cured Spanish chorizo would also work for this dish; just chop it finely, and don’t bother cooking it.
A melon baller makes quick work of hollowing out larger zucchini. If they are on the smaller side, a spoon does the trick just as well.
If you find the cheese is browning too quickly, cover the baking dish with foil, and finish baking.
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