Baked Zucchini Skins

    Baked Zucchini Skins
    Carolyng Gomes

    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.

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Fill each zucchini half with cauliflower mash. Top each with a sprinkle of chorizo and the remaining cheese.
    Step 4
    Bake until the cheese is melted and golden brown, about 10 minutes. Sprinkle with fresh parsley.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    50 mins
    Prep Time: 
    25 mins
    Cook Time: 
    25 mins
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    The base number of servings for this recipe is 4
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