Wednesday, July 11, 2012
Zucchini Stuffed with Chorizo, Bacon and Dates
This came out really well, I have a new favorite stuffing mixture. It really captured the flavor of Camel-Back Poppers. This is enough to fill 2-3 small, 1-1/2 medium, or 1 large zucchini.
1/2lb. chorizo or sweet Italian sausage
3/4cup chopped dates
1cup instant rice-uncooked
Scoop out the center of the zucchini, leaving about a 1/8 inch shell.
In a skillet fry the bacon, until crisp. drain and set aside.
Fry the sausage until cooked through.
Add the bacon back to the pan along with the dates and water.
Bring to a boil, turn the burner off, add the rice, cover and let stand 5 minutes.
Fill the zucchini with the rice mixture, and place in a baking pan.
Pour about 1-1/2 cups water in the bottom of the pan.
Bake until the zucchini are tender, about an hour.
Gently transfer to a serving platter.