Cheesy Chorizo Zucchini Boats Recipes

CHEESY CHORIZO ZUCCHINI BOATS

Steps:

• Heat grill to medium-high heat.
• Scoop out seeds and flesh from centers of zucchini halves, leaving 1/4-inch-thick shells. Discard flesh and seeds. Grill zucchini 2 to 3 min. on each side or until tender.
• Cook chorizo, peppers and onions in medium skillet on medium heat until done, stirring frequently. Add corn; cook and stir 2 min. or until heated through.
• Place Singles pieces in zucchini shells; top with chorizo mixture.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.