Photo by SharonPhillips
SharonPhillips's Notes:
Expand1 7" or larger zucchini Ask a question about this ingredient
1/4 pound crumbled, cooked mexican chorizo Ask a question about this ingredient
1/2 cup fresh breadcrumbs Ask a question about this ingredient
1/4 cup shredded monterey jack cheese Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 pinch ground black pepper Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
Slice zucchini lengthwise in half. Scoop out seeds with spoon, leaving about 1/4-1/2 inch of flesh. Turn onto paper towels, cut side down while preparing filling.
Ask a question about this stepMix remaining ingredients except oil in a medium size bowl.
Ask a question about this stepStuff into zucchini firmly. Place on greased (or foil-lined) baking sheet. Drizzle with oil.
Ask a question about this stepBake at 350°F for about 20-25 minutes or until stuffing is golden and zucchini has softened slightly (use a toothpick to pierce squash-timing depends on size of squash). Or bake on closed grill over indirect heat for same amount of time.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
what other cheese can be used?