These chorizo and rice stuffed zucchini boats are full of flavor; how can they not be with all that good stuff? The bright red of the chorizo transfers to the juicy, but firm rice, and the bits of vegetables and olives add another dimension of textures and flavors.

– 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...


Heat the oven to 350 degrees F [145 degrees C]. Halve the zucchini and hollow them scooping out the zucchini flesh using a melon baller or small spoon. Set everything aside. Remove the skin from the chorizo sausages.

Step 1:

Heat the skillet over medium heat. Add the chorizo and brown. Remove excess fat. Add the zucchini flesh that you had previously removed. Also, add garlic, onion, thyme, olives, and bell pepper, and cook and stir for a minute. Mix in the tomato sauce.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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