Chorizo Stuffed Zucchini


Chorizo Stuffed Zucchini


  • 4 medium zucchini
  • 3 tsp. oil, divided
  • 2 links fresh chorizo sausage
  • 2 scallions, thinly sliced
  • 3 oz. Monterey Jack cheese, coarsely grated
  • 1/2 cup cilantro, chopped, plus more for sprinkling
  • To taste kosher salt and pepper


  1. Place rimmed baking sheet in oven and heat to 450 F.
  2. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil and then place, cut sides down, on heated baking sheet. Roast 5 minutes.
  3. Meanwhile, heat 2 teaspoons oil in large skillet on medium-high heat. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Transfer to a bowl, using a slotted spoon.
  4. Add scallions to chorizo and toss to combine. Fold in Monterey Jack cheese and cilantro.
  5. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture among zucchini halves and roast until zucchini are just tender, 8 to 10 minutes more.
  6. Sprinkle with additional cheese and cilantro if desired.

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