I made these for dinner last week and they were delicious. I had leftover filling and used it to stuff poblano peppers a few days later. The tofu chorizo was wonderful. I found that recipe online at Minimalist Baker website. If heat isn't your thing then you could use diced tomatoes in place of the Ro-Tel.
2 medium sized zucchini, halved lengthwise
1 box plain couscous, cooked according to package directions
1 can Ro-Tel, slightly drained
1 recipe
Tofu Chorizo
I used a melon-baller and scooped out the inside of my zucchini. Be care and don't go through the skin. Save the inside part you scoop out.
Put the zucchini boats aside.
Chop half of the inside part of the zucchini in a non-stick skillet until soft. Add a little vegetable broth to keep it moving, if needed.
Make the chorizo and set aside when it's done.
Cook couscous according to package directions. Once it's done remove half of the couscous to a bowl and add the drained Ro-Tel and stir well. Add a layer to the bottom of your casserole dish.
In a separate bowl, mix the couscous mixture, chorizo and a little vegan mozzarella cheese, you can omit this if you wish. Taste to see if it needs black pepper or any seasonings. The chorizo has lots of flavor so I didn't add anything else. Stuff this combined mixture into the zucchini halves.
Bake at 400F for about 20 minutes until the zucchini gets tender and all the filling is nice and hot.
I served these with the remaining couscous and fresh sliced tomatoes. Delicious.
Enjoy!!!
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