3 stuffed zucchini
Chef Donna Estrada
3 medium organic zucchinis
1 1/2 tablespoons olive oil
1 package Soyrizo, cooked and crumbled
2/3 cup cheese (use Muenster, Gruyere, etc...) grated
Cut zucchini into ¾ inch disks. With a melon baller or spoon, scoop a groove in the center of each zucchini round.
In a bowl, toss the zucchini in the olive oil and lightly season with salt and pepper.
Pre-heat oven at 350 degrees.
Fill the zucchini centers with the cooked Soyrizo.
Place the disks on a baking sheet. Bake for 10 minutes.
Remove from oven and sprinkle with cheese.
Place under the broiler for about 30 seconds or until cheese is slightly melted and turns a light golden color. Serve hot.