So there is this restaurant here in Portland called The Montage. And they are famous for their Old Macaroni and Cheese. Its not old pasta … I think, but the recipe I am guessing is. Then they have one called the Spold. Its Spicy and Old.
Its been a long time since I’ve been there, and I don’t eat too much pasta anymore. But the flavors were great. I was working on one of my recipes for my new cookbook today. It will full of recipes featuring Zucchini and Summer Squashes as the main ingredient. If you haven’t already checked out my cauliflower one, please do so… I think its great and I’m in no way biased.
Ok, so I was working on my Cheesy Zucchini recipe and found some extra ingredients in the fridge and thought I’d give it a whirl. And what did you know, I rendered a healthier version of the Spold in my own kitchen. It is delish! Enjoy.
4 medium zucchinis
1 lb of chorizo sausage
1/4 cup diced onion
1 jalapeño – finely diced
1 tsp garlic
1 tsp oil
4 Tbsp cream cheese
1 cup cottage cheese, drained
2 tsp yellow mustard
1/2 tsp black pepper
salt to taste
Cube zucchinis into 1/2” pieces, and set aside.
In a medium sauce pan on medium heat, brown chorizo along with onions, jalapeño, garlic and oil. When fully meat cooked and onions are translucent, add cream cheese, cottage cheese, mustard, pepper and zucchini chunks. Stir constantly for a few minutes while cheese melts and zucchini gets warm. Taste to see if it needs salt. Toss in chopped cilantro if you wish and give it a few stirs.
*Chirizo can be a pretty fatty ground sausage. To save calories and time (they are already cooked), try using Al Freso’s chicken chorizo sausage.