Pork sausage and rice filled zucchini

Preheat oven to 350 degrees (175 degrees C).

Cut the top off, to make a little sort of hat for them, with a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing, paint the zucchini with olive oil and sprinkle some dry garlic and parsley, cook them in the oven for 20 minutes.

In the meantime, I took the sausages and chorizo, took their skin off and placed them on the food processor bowl along with garlic, onion and salt and pepper, crushed tomatoes, give this mixture a few pulses until made into a coarse mix.

In a medium bowl, mix together the ground sausage mix, rice and the reserved zucchini seeds, stir together, until well combined. Place the sausage rice mixture equally into all the zucchini. Place the filled zucchini in an oiled baking dish.

Bake in the preheated oven for approximately 30 minutes.