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Cheesy Southwest Grains and Chorizo Zucchini Boats

Cheesy Southwest Grains and Chorizo Zucchini Boats
  • Prep 25 min
  • Total 55 min
  • Servings 8

For a hearty dose of whole grains and vegetables, try these tasty southwestern zucchini boats, stuffed with Betty Crocker™ Suddenly Salad™ southwest grains salad and spicy chorizo. ...MORE+ LESS-

Cindy Rahe Cindy Rahe
September 9, 2016


Olive oil
box Betty Crocker™ Suddenly Grain Salad™ Southwest grains
Water and oil called for on southwest grains mix box
fresh links chorizo sausage
large zucchini
Salt and pepper
1 1/2
cups shredded Cheddar cheese (6 oz)
Fresh cilantro, as desired
Frank's™ RedHot™ Original cayenne pepper sauce, as desired


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  • 1
    Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish with olive oil. Set aside.
  • 2
    Cook and cool southwest grains mix as directed on box. Meanwhile, in 10-inch skillet, cook chorizo, crumbling it as it cooks. Remove from skillet, and drain on paper towel-lined plate. Cool slightly; mix with southwest grains mix.
  • 3
    Cut each zucchini in half lengthwise; scrape out middles with spoon, leaving about 1/4 inch on bottom and both ends of each zucchini to form a boat. Place boats in baking dish; sprinkle lightly with salt and pepper. Stuff each boat with chorizo mixture; top with cheese.
  • 4
    Bake about 30 minutes or until zucchini is just tender, but not raw or soggy, and cheese is bubbly. Serve warm with cilantro and hot sauce.

Expert Tips

  • Look for fresh, raw chorizo for this recipe. I used a Basque-style chorizo, but Mexican chorizo is perfect here. Cured Spanish chorizo would also work for this dish; just chop it finely, and don’t bother cooking it.
  • A melon baller makes quick work of hollowing out larger zucchini. If they are on the smaller side, a spoon does the trick just as well.
  • If you find the cheese is browning too quickly, cover the baking dish with foil, and finish baking.

Nutrition Information

No nutrition information available for this recipe
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