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Cheesy Southwest Grains and Chorizo Zucchini Boats

  • Prep 25 min
  • Total 55 min
  • Servings 8
  • Pinterest
    1K
  • Print
    3K
  • Save
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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. MORE + LESS -

Cindy Ensley
September 9, 2016

Ingredients

Olive oil
1
box Betty Crocker™ Suddenly Grain Salad™ Southwest grains
Water and oil called for on southwest grains mix box
2
fresh links chorizo sausage
4
large zucchini
Salt and pepper
1 1/2
cups shredded Cheddar cheese (6 oz)
Fresh cilantro, as desired
Frank's™ RedHot™ Original cayenne pepper sauce, as desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish with olive oil. Set aside.
  • 2
    Cook and cool southwest grains mix as directed on box. Meanwhile, in 10-inch skillet, cook chorizo, crumbling it as it cooks. Remove from skillet, and drain on paper towel-lined plate. Cool slightly; mix with southwest grains mix.
  • 3
    Cut each zucchini in half lengthwise; scrape out middles with spoon, leaving about 1/4 inch on bottom and both ends of each zucchini to form a boat. Place boats in baking dish; sprinkle lightly with salt and pepper. Stuff each boat with chorizo mixture; top with cheese.
  • 4
    Bake about 30 minutes or until zucchini is just tender, but not raw or soggy, and cheese is bubbly. Serve warm with cilantro and hot sauce.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe
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