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Chorizo-Stuffed Zucchini

Chorizo-Stuffed Zucchini is a quick, 5-ingredient recipe that transforms simple zucchini into a flavorful, cheesy, and satisfying dinner. Filled with sautéed chorizo sausage, scallions, Monterey Jack cheese, and fresh cilantro, these roasted zucchini boats make a light and healthy low-carb meal perfect for weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 zucchini about 6 oz each
  • 3 tsp olive oil divided
  • 2 small links fresh chorizo sausage about 6 oz total
  • 2 scallions thinly sliced
  • 3 oz Monterey Jack cheese coarsely grated
  • 1/2 cup cilantro chopped, plus more for garnish
  • Kosher salt and black pepper

Equipment

  • Oven
  • Rimmed baking sheet
  • Large skillet
  • Sharp knife
  • Cutting board
  • Teaspoon (for scooping)
  • Brush
  • Mixing bowl

Method
 

  1. Preheat oven to 450°F. Place a rimmed baking sheet inside the oven to preheat.
  2. Slice each zucchini in half lengthwise. Use a teaspoon to scoop out the center, hollowing slightly. Brush the cut sides with 1 teaspoon of oil.
  3. Carefully place the zucchini cut-side down on the preheated baking sheet and roast for 5 minutes.
  4. Meanwhile, in a large skillet, heat remaining 2 teaspoons of oil over medium-high. Add chorizo, breaking it up with a spoon, and cook until no longer pink, 3 to 4 minutes.
  5. Transfer cooked chorizo to a bowl using a slotted spoon. Add scallions and toss to combine.
  6. Fold in Monterey Jack cheese and chopped cilantro.
  7. Flip zucchini halves cut-side up and season with 1/4 tsp each of salt and pepper.
  8. Divide chorizo mixture among the zucchini (about 1/4 cup per half). Roast for 8 to 10 more minutes until zucchini are tender.
  9. Garnish with more cilantro and serve.

Notes

  • For a milder variation, substitute chorizo with sweet or hot Italian sausage.
  • Try provolone and parsley in place of Jack cheese and cilantro for a flavorful swap.
  • Use a grapefruit spoon or melon baller for easier scooping.
  • This dish is great for meal prep—simply reheat in the oven or air fryer.
  • Serve with rice, a green salad, or tortilla chips for a complete meal.