Chorizo Zucchini Boats

Directions

Ingredients :

6 large zucchini

halved lengthwise

olive oil cooking spray

1 tablespoon olive oil

½ red onion

finely chopped

4 cloves garlic

minced

1 pound fresh chorizo

casing removed

1 cup shredded mozzarella cheese

divided

2 large Roma tomatoes

chopped

1 tablespoon basil pesto

2 tablespoons grated Parmesan cheese

or to taste

Methods :

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Scoop flesh out of the zucchini halves using a spoon. Place zucchini halves skin-side up on the baking sheet. Lightly coat with cooking spray.

Bake in the preheated oven until slightly softened, about 10 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Saute onion and garlic until softened, 3 to 5 minutes. Add chorizo; cook, breaking up with a spoon, until browned, about 10 minutes.

Remove zucchini from the oven and turn upright with tongs. Sprinkle 1/2 cup mozzarella cheese on top and set aside.

Add tomatoes and pesto to the chorizo mixture. Simmer until tomatoes break down, about 10 minutes. Spoon chorizo mixture into the zucchini boats. Sprinkle remaining mozzarella cheese and Parmesan cheese on top.

Return zucchini to the oven and bake until tender, about 10 minutes more.