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Now back to my recipe... Just like pattypan squash, gem squash or round zucchini are perfect for stuffing! This one is made with Spanish chorizo, wild mushrooms and cheddar cheese. If you don't have Spanish chorizo, use salami or Mexican chorizo.
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Allergy information for Chorizo & Mushroom Stuffed Round Zucchini
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving)
Net carbs7.5 grams
Calories from carbs 8%, protein 22%, fat 70%
Total carbs11.9 gramsFiber4.4 gramsSugars0.8 gramsSaturated fat14.5 gramsSodium654 mg(28% RDA)Magnesium102 mg(25% RDA)Potassium1,486 mg(74% EMR)
Ingredients (makes 4 servings)
- 4 medium gem squash or round zucchini (800 g/ 1.76 lb/ 28.2 oz)
- 2 tbsp ghee or lard, you can make your own ghee
- 1/2 Spanish chorizo sausage or salami or Mexican chorizo (120 g/ 4.2 oz)
- 1 1/2 cups wild mushrooms such as chanterelle (150 g/ 5.3 oz)
- 1 cup cheddar cheese, grated (115 g/ 4 oz)
- salt and pepper to taste (I like pink Himalayan salt)
Wondering what's the difference between Spanish and Mexican chorizo? Mexican chorizo is spicy ground meat sausage. It's mostly sold fresh and uncooked, loose or in a casing. You can use Mexican chorizo in this recipe if you like - just mix it with the ground meat and make more meatballs. Spanish chorizo is dried, cured sausage in a casing - like salami. Spanish chorizo is usually more expensive than Mexican chorizo and has a stronger taste (could be sweet, mild or spicy).
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