– 6 medium zucchini – 1 pound [0.48 kilogram] of Mexican-style chorizo – 3 cloves garlic, crushed – 1 small red onion, minced – 1 teaspoon of fresh thyme leaves (plus extra for garnish) – ⅓ cup pitted green olives, sliced or chopped – 1 bell pepper, minced – ⅓ cup of tomato sauce – Carolina rice, long grain, uncooked tap for more...
Add the rice and mix well. Pour in the hot water and season with salt to taste (this may not be necessary, depending on the salt content in the chorizo). Simmer until nearly all the liquid has evaporated (not all). At this point, the rice will not be fully-cooked. It will finish cooking in the next steps.
Remove the rice from the heat and spoon the rice mixture into the zucchini halves. Drizzle, then brush the baking pan with the oil, and place the boats on them. Cover tightly with aluminum foil.
Bake the boats for 40 minutes or until the rice is cooked through and tender. Remove from the oven and sprinkle with herbs. Serve hot.