I just couldn’t resist these eight-ball zucchinis…too cute! I decided to stuff them with a chorizo-zucchini mix; however, there was leftover zucchini meat that I didn’t want to throw away, so I used it to make patties on the side. It actually worked out great ~ spoon some of the cooked chorizo stuffing on your patty while eating…it’s a great lunch!
5 eight-ball zucchini
1 celery stalk, finely chopped
1 cup diced tomatoes, drained
1/2 lb chorizo
1 tsp sea salt
1 cup zucchini meat, finely chopped
1/4 cup coconut flour
1/4 cup almond meal
1/4 tsp Adobo seasoning
1/4 tsp garlic powder
1/4 tsp sea salt
Pre-heat oven to 350 degrees.
Cut the tops off of the zucchini (sort of like you would a pumpkin before carving).
Spoon out the meat of each zucchini on a cutting board. Leave about a 1/4-inch of flesh on the inside of each zucchini for stability. Finely dice the zucchini that is on the cutting board.
In a small bowl, mix the patty ingredients. Set aside.
In a medium bowl, mix the remaining chopped zucchini, celery, tomatoes, chorizo and salt. Slightly overstuff each empty zucchini.
Place in baking dish and cook for approximately 50 minutes until pork chorizo is cooked.
For patties: On medium-high, heat 1T of bacon grease (or preferred oil). Roll about a golf-ball sized portion of the patty mix and then smoosh it down in the pan. Continue to do this with remaining “batter”. Cook for about 5 minutes on each side until crisp. Remove from pan and let cool on a plate.
Serve patties alongside the stuffed eight-ball zucchinis. Spoon some of your cooked chorizo mixture on the patties!