Chorizo & Mushroom Stuffed Round Zucchini


Step 1Preheat the oven to 175 °C/ 350 °F. Start by preparing the zucchini. Cut the tops off.

Step 2Scoop the flesh out using a mellon baller or a spoon leaving a shell about 1/2 inch (1 cm) thick. Place the scooped flesh into a bowl and set aside.

Step 3Brush the squash and tops with about a tablespoon of melted ghee. Place on a baking sheet and transfer into the oven for 15-20 minutes or until fork-tender. Gem squash and squash with a thicker peel will take longer to cook than round zucchini.
Remove any large seeds from the squash flesh - soft seeds are fine. You can use them for snacking and roast them just like pumpkin seeds.

Step 4Dice the chorizo and slice the mushrooms. If you don't have Spanish chorizo, you can use salami or Mexican chorizo too.

Step 5Place the chorizo in a hot pan greased with the remaining ghee and cook over a medium-high heat until crisped up, for about 5 minutes. Add the mushrooms and cook for 3-5 more minutes while stirring.

Step 6Then add the zucchini flesh and cook for another 3-5 minutes. Once cooked, set aside.

Step 7Grate the cheddar cheese and add to the cooked chorizo & mushrooms. Mix until well combined.

Step 8Add to the pan with cooked zucchini. Season with salt and pepper to taste and mix.

Step 9Spoon the cooked squash, chorizo, mushroom and cheddar mixture into each of the zucchini shells. Cook for 15-20 minutes. Enjoy with a side of crispy greens!