Sweet roasted corn combines with spicy chorizo to fill these zucchini boats. Top them off with cheese and lots of fresh pico de gallo for an easy dinner. One bite of these roasted corn and chorizo zucchini boats and you’ll be hooked!
Howdy! How is everyone doing on this fine Tuesday? Hopefully you’re settling back into the swing of things and all refreshed from the weekend. We had a nice weekend hanging around the house.. it’s always nice to just chill at home.
Saturday we had dinner with our neighbors and then spent the night playing Monopoly. It’s been YEARS since I’ve played… I thought I forgot how to play, but once we started it all came back. I ended up winning! ?? ?? ??
I don’t actually remember ever winning at Monopoly. Perhaps as a child when I used to play with my grandmother. I have a feeling that she let me win, though. ?
Ok, let’s move on and talk about zucchini!
If you’ve been with me for a while, you’re no stranger to my love for zucchini. Anyone that has a garden knows how you can very quickly become overwhelmed with it. I pretty much eat it with every meal throughout the summer, so I’m always coming up with new ways to enjoy it.
Roasted Corn and Chorizo Zucchini Boats
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You may be used to only seeing green zucchini and yellow squash, but these are yellow zucchini. Back when I planted my garden, I bought a variety pack of zucchini seeds that contained all different colors (shades of green and yellow). I planted them in hopes that I’d get that variety of colors and all that I got were the deep yellow and the pale yellow. No biggie, though, since they all taste the same anyway. However, I did plant more so that I can get some green….and in a few weeks, I’ll be overrun with those!
Obviously you can use whatever color of zucchini (or summer squash) you want for this recipe.
You only need a handful of ingredients to make these roasted corn and chorizo zucchini boats. Sweet corn, chorizo, zucchini, cilantro, cheese, and pico de gallo for topping. Making pico de gallo is really easy… and especially good with fresh summer tomatoes. However, you can use your favorite store-bought variety to save time.
These zucchini boats are SO tasty and really simple to make. They also store well in the fridge, so they make a great leftover lunch to take along to work. Kyle wasn’t too thrilled when I told him that we were having these for dinner last week, but one bite and he was hooked. In fact, he couldn’t wait to eat the leftovers for lunch the next day!
If you’re overrun with your zucchini crop, you’ll definitely want to try this recipe! And, if you don’t have a garden, hit up the farmer’s market (or a friend with a garden) and grab some. Trust me, one bite and you’re going to have these zucchini boats on repeat!
- 1 Ear Sweet Corn
- 4 Small/Medium Zucchini
- 4 oz. Fresh Chorizo
- Salt & Pepper
- 2 Tablespoons Finely Chopped Cilantro
- ¾ Cup Grated Monterey Jack Cheese
- ¾ Cup Grated Cheddar Cheese
- 3 Plum Tomatoes, halved, seeded, and diced
- 2 Tablespoons Finely Chopped Red Onion
- 1 Small Serrano Pepper, finely chopped (remove ribs and seeds for mild)
- 2 Tablespoons Finely Chopped Cilantro
- 1 Lime, juiced
- Salt & Pepper, to taste
- Sliced Avocado
- Cilantro
- Lime Wedges
- Preheat the oven to 400º. Place the corn (still in the husk) directly on the oven rack and roast for 10 minutes. Remove from the oven and let it cool until you can handle it. Remove the husk and silk and then remove the kernels from the cob. Set aside.
- Meanwhile, cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the zucchini “meat” into a bowl. Place the zucchini boats on an oiled baking sheet.
- Finely chop the zucchini “meat”.
- Heat a medium skillet over high heat and crumble the chorizo into the pan. Once it starts to sizzle, add in the zucchini and cook until the chorizo cooks through and the zucchini begins to caramelize, about 5-8 minutes. Stir in the reserved corn and cook for an additional minute. Season the mixture with salt, pepper, and cilantro.
- Spoon the filling evenly into the zucchini boats. Bake the zucchini boats (without the cheese) for 10 minutes. Remove the pan from the oven and top them evenly with cheese. Return the boats to the oven and bake for another 5-10 minutes, or until the cheese is melted and the zucchini are fork tender.
- Serve topped with pico de gallo, avocado, additional cilantro, and a squeeze of lime.
- Combine the ingredients into a bowl and toss to combine. Set aside for a few minutes for the flavors to meld.
OMG! Your roasted corn and chorizo zucchinis look really good. I am definitely craving for one now.