Chorizo stuffed round zucchini

Our Saturday Farmer's Market has a chorizo that is killer. It is the perfect blend of spices that leaves the meat hot without burning you up. It is savory without lacking the punch. Absolute perfection. I swear by Hilltop Angus Farms products. Grassfed beef is best cooked at lower cooking temperatures and that works nicely with the squash I love to pair with it. A few weeks ago I found these adorable round zucchini squash at the market and knew I needed to find something to stuff in them. Since we are working on making a repertoire of kid appealing foods lately, I made a cute stuffed round zucchini that I am pretty sure would make a kid at least take a few bites. 

Ingredients: Serves 4

• 4 round zucchini or 4 long, fat zucchini
• 1/4 cup onion
• 1/2 lb ground chorizo meat
• 1 extra zucchini for cooking

Recipe:

If using round zucchini, slice the top off about 1/4" down. I used an apple corer to pull out the middle of the zucchini. Set the squash aside. Salt and pepper the cavity. Place in a 350F oven for 15 minutes. If using the long squash, slice out a channel.

In a pan take the meat and begin to cook down on a medium-low heat. Once the meat is mostly done, add the chopped guts of the zucchini, the 1/4 cup of chopped onion and extra squash. Cook until the meat is done.

At this point the oven part should be complete. Remove from oven, place on your serving plate and stuff with the goods. I love to make it overflow so it looks all fancy. Happy eating.