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Baked Zucchini Skins

Baked Zucchini Skins

Skip the same old fried spuds and instead treat your tastebuds and body to a batch of Baked Zucchini Skins filled with pepper jack cheese, spiked cauliflower, smoked chorizo and parsley.


Ingredients
4
medium zucchini
1
teaspoon
kosher salt
1
teaspoon
freshly ground black pepper
1
cup
steamed cauliflower florets
3/4
cup
shredded pepper jack cheese
1/4
cup
diced smoked chorizo
2
tablespoons
fresh chopped parsley
Directions
Preheat oven to 400 F. Remove the stem and halve each zucchini lengthwise. Sprinkle all the halves with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the zucchini on a baking sheet and bake until tender, 10 to 15 minutes. Set aside to cool.
In a small bowl combine the cauliflower, 1/2 cup cheese and the remaining salt and pepper. Mash until all ingredients are fully incorporated. Using a spoon scoop out flesh of each zucchini leaving a 1/4 to 1/8-inch border.
Fill each zucchini half with cauliflower mash. Top each with a sprinkle of chorizo and the remaining cheese.
Bake until the cheese is melted and golden brown, about 10 minutes. Sprinkle with fresh parsley.

The base number of servings for this recipe is 4
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