Zesty Zucchini Boats
A friend of mine gave me a giant zucchini and I wanted to do something a little different than what I usually do. I made mine vegetarian, but you can make yours with meat if you want. Let's get down to business:
1 hugemongous zucchini or several small ones (maybe 3-4)
1 diced yellow onion
5 cloves minced garlic
1 pound soy chorizo, or regular chorizo
1 can corn drained
1 can black beans drained and rinsed (I made mine from dry beans because I was too lazy to go to the store)
1 can pinto beans drained and rinsed
1 bunch fresh cilantro chopped (omit if you have the soap gene)
1 can fire roasted Rotel
1 pound of Oaxaca cheese grated
1 cup Cotija cheese grated 1/2 cup set aside
1 pound Colby Jack cheese grated
3 tablespoons or 1 packet taco seasoning
Toppings:
Salsa, sour cream, avocadoes, whatever you like.
Preheat oven to 350. In a bowl combine corn, beans, cilantro, Rotel, cilantro, cheeses, and taco seasoning. In a pan sauté onions, garlic, and chorizo until the meat caramelizes or gets crispy and the onions become translucent. Drain any fat if you used real meat. Add mixture to bowl and thoroughly combine by folding together. Don't stir or the beans will break up.
Slice zucchini lengthwise and scoop out seeds making a little tunnel in the middle. Fill tunnel with mixture and overstuff a bit and press it in. Top with remaining Cotija cheese and bake at 350 until zucchini is fork tender.
Top with your favorite toppings and enjoy!