How to Make Stuffed Zucchini with Rice and Sausage
Serving: 6servings
Ingredients
6medium zucchini
1poundMexican-style chorizo[0.48 kilogram]
3clovesgarliccrushed
1small red onionminced
1teaspoonfresh thyme leaves(plus extra for garnish)
⅓cuppitted green olivessliced or chopped
1bell pepperminced
⅓cuptomato sauce
1cupCarolina rice long grain, uncooked
1cupboiling-hot water
1teaspoonof saltmay not be needed
2tablespoonsof oilfor greasing the pan (olive oil, vegetable oil, or the fat removed from browning the chorizo)
Instructions
Step 1: Make the boats
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 2: Cook
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 3: Add rice
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 4: Fill the zucchini
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 5: Bake
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.