Cheesy Zucchini Chorizo Breakfast Boats

If you haven’t noticed, I have an affection (obsession) for cheese. I have a drawer in my fridge dedicated to cheese. I buy little chunks of flavorful cheeses and use them frequently in my cooking. Some sweet soul at Arla (the maker of Dofino cheeses) noticed my affinity for cheese … and sent me several “samples” of Dofino cheeses. Ironically, these “samples” are the same size as the little chunks I normally buy at the store … and there are six different kinds … some of them I can’t even find at my local stores. I’m in cheese heaven! They did ask that I share my recipes that I make with their cheeses. Are you kidding? There’s no way you could shut me up!

On to the recipe: if you’ve never had a really good chorizo with eggs and potatoes, it’s a sublime experience. Those three ingredients together are simply magical. Add a little cheese and it’s heaven on a plate. My dad makes this wonderful chorizo (one of these days I’ll get the recipe for it!) and I found some in the freezer, so I cooked some chorizo with eggs, potatoes and cheese while my sis was here. I had about 3/4 cup of the cooked chorizo left after they left, so I decided to make it into a breakfast boat, using one of those gorgeous Italian zucchini that my sister brought me. It made such a beautiful boat I was tempted to add a mast with a little sail just for fun, but I didn’t want to mess up the perfection of the melty cheese …

Cheesy Zucchini Chorizo Breakfast Boats

This filling will stuff two medium (14-inch) zucchini if you cut the tops off lengthwise, or two halves if cut in half lengthwise and both halves are stuffed … or even more if your zucchini are small!

• 3/4 cup good quality lean chorizo, cooked
• 1 cup potato, cut in small cubes, cooked
• 1 cup diced zucchini
• 1/2 cup sweet onion, chopped
• 1 jalapeno, finely chopped
• 3 eggs
• 1 cup shredded cheese (I used about 2/3 cup shredded Dofino Gouda cheese, plus about 1/3 cup Mexican fiesta blend I had in my fridge that I needed to use up … I mixed the two to make my own amazing cheesy blend)

Directions:

1. Cut the zucchini lengthwise to make two boats and with a grapefruit spoon (or other scooping device), scoop out the insides to make boats. (Save the seedy inside part to make Zummus.)
2. Cook up the chorizo in a frying pan over medium heat, chopping it up into little crumbles as it cooks. When the chorizo is done, remove it from the pan and drain off the excess fat from the pan. Fry up the potato till it’s cooked, then add the zucchini, sweet onion and jalapeno and sautee for a few minutes until the onion is translucent and the zucchini is tender.
3. Meanwhile, in a small bowl, whisk the eggs with 3 tablespoons of water till smooth. Sprinkle with Red Robin Seasoning or your favorite seasoned salt.
4. Add the chorizo back into the frying pan and stir to mix, then pour in the eggs, scrambling them just for a few minutes. Fold in about 1/2 of the cheese mixture as well. You want to leave the eggs very moist, not quite done, because they will finish cooking in the boats.
5. Spoon this lovely mixture into your zucchini boats, sprinkle with the remaining cheese, and place them on a baking sheet. Bake at 350 for about 10 minutes (or broil briefly) until the cheese on top is melted and bubbly.
6. Serve hot. Plates are optional. 😉

This recipe was shared at Recipe of the Week, Thursday’s Treasures, Recipe of the Week and Scrumptious Sundays.