This recipe is courtesy of Fantino & Mondello.
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Preheat oven to 180°C (350°F).
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Cut zucchini in half lengthwise and gently scrape out the inside flesh with a coffee spoon, leaving 1 cm (½ in.) all around. Set flesh aside for future use.
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Sauté diced chorizo and shallots in olive oil for a few minutes.
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Stuff inside of each hollowed zucchini with mixture and add just enough salsa to coat. Top with cheese.
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Place stuffed vegetables on a parchment-lined baking sheet and bake for about 25 to 30 minutes, or until zucchini are tender and cheese has melted. Poke zucchini with a knife to check for tenderness.
Chef's secret
For a spicier version, use hot salsa. The chorizo's flavour melds perfectly with the heat of a spicier sauce.
If you have Fantino & Mondello's Dry Chorizo Sausages at home, cut these into halved slices as a substitute for diced chorizo.
Fantino & Mondello Salami Cacciatore would also be delicious in this recipe!
Freeze reserved zucchini flesh and add to your next soup recipe.