Serves 4 to 6
1 large zucchini, 12 to 15 inches
2 to 3 cloves garlic, pressed, divided
Taco seasoning, to taste
8-ounce can tomato sauce
1 pound chorizo
1 small onion, chopped
1 small can chopped or sliced olives
2 cups shredded cheddar cheese, divided
Tortilla chip crumbs, as needed
Chopped cilantro, garnish
1. Preheat oven to 350 degrees. Microwave zucchini until it gives to gentle pressure. When cool enough to handle, slice in half lengthwise and scoop out seeds. Let sit, cut side down, on paper towels until needed.
2. To make sauce, mix half of the garlic and as much taco seasoning as you'd like into tomato sauce. Microwave 2 to 3 minutes on high, until it starts to bubble, stirring a couple of times while it cooks. Set aside.
3. In a skillet, brown the chorizo and onion; drain fat and let cool slightly. Mix in eggs, olives, 1 cup cheese, remaining garlic, more taco seasoning to taste and enough tortilla chip crumbs to give the mixture a meatloaf-like consistency. Mix in some of the tomato sauce if it needs moisture.
4. Place zucchini halves on a rimmed 10-by-15-inch cookie sheet. Fill zucchini halves with meat mixture, mounding the meat to use it all. Drizzle half of the tomato sauce on top, then bake for 10 minutes. Drizzle remaining sauce on top; bake 10 minutes more. Sprinkle with remaining cheese; bake 10 minutes more for a total of half an hour. Sprinkle with cilantro, then serve.
-- Kris Holloway