Petits Farcis

Method

• 1)

  Preheat your oven to 180°C

• 2)

  Cut the tops off the zucchinis and scoop out the flesh, leaving a thick shell. Set the flesh aside.

• 3)

  Heat a drizzle of olive oil in a pan over medium heat. Sauté the chopped mushrooms until they are golden brown and any liquid they release has evaporated. Remove from the pan and set aside.

• 4)

  In the same pan, add another drizzle of olive oil and cook the chopped onion or shallots until translucent.

• 5)

  Add the grated garlic and cook for another minute.

• 6)

  Stir in the reserved zucchini flesh and cook until softened.

• 7)

  Return the sautéed mushrooms to the pan, followed by the chopped chorizo. Cook for a few more minutes, allowing the flavors to meld.

• 8)

  Stir in 3 tbsp of the tomato sauce, and season the mixture with oregano, salt, and pepper.

• 9)

  Spoon the mixture into the hollowed-out zucchinis, filling them generously.

• 10)

  Place the stuffed zucchinis in a baking dish. Pour the remaining tomato sauce over and around them.

• 11)

  Drizzle the zucchinis with a bit more olive oil and cover the dish with aluminum foil.

• 12)

  Bake in the preheated oven for 45-60 minutes, or until the zucchinis are tender.

• 13)

  Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.

• 14)

  Serve hot, with pasta or rice.