Stuffed Zucchini Boats
I would place this dish on the list of leftover champions as well, as it is a very good (and healthy!) choice of food when you don’t have anything else “decent” enough to present on the dinner table. I do this quite often, from leftovers or planned ahead, cheese lovers feel free to top it with any cheese of your liking! I sometimes add mozzarella, the only one my Mr consumes – however this time it was the leftover version, no mozzarella in the fridge However I had a half chorizo, some corn, tomato sauce and a few more things that were just perfect to fill the zucchini halves. Get your creativity on, zucchini (and eggplant) can be filled with almost anything!
Leftover Zucchini Boats
1. Wash the zucchini and cut the ends. Chop the onions, chorizo, tomato and scoop out the seedy part of the zucchini. DOn’t throw it out, use it for the filling.
2. On a little olive oil, fry the onions, chorizo, tomato and zucchini seed “mash”, add salt, pepper and tomato sauce.
3. Fill the zucchini boats with the filling and place in pre-heated oven. Let it bake for about 20-25 minutes at 200°C. You can bake it more or less time, depending how you prefer the zucchini. We don’t like them too soft.