Chorizo Stuffed Zucchini
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If you’re looking for an easy, flavor-packed dinner that’s hearty without feeling heavy, these Chorizo Stuffed Zucchini deliver. Tender zucchini boats are filled with smoky Mexican chorizo, onions, garlic, tomatoes with green chiles, spices, and plenty of melty cheese for a satisfying meal that’s big on bold Southwestern flavor. You’ll also love my Italian Beef Stuffed Zucchini!
Why This Recipe is a Keeper!
This easy Chorizo Stuffed Zucchini recipe is perfect for making the most of this inexpensive, abundant vegetable while adding Southwestern flair to your table. Whether you’re looking for a creative way to use up an abundance of garden zucchini or simply want a low-carb dinner that’s anything but boring, this recipe delivers big flavor with simple ingredients.
Zucchini halves are filled with a bold combination of smoky Mexican chorizo, onion, garlic, tomato sauce, diced tomatoes with green chiles, warm spices, and plenty of melted cheese for an easy, flavor-packed meal.
This Chorizo Stuffed Zucchini recipe is:
- A complete meal in one dish. This easy recipe combines protein and vegetables with plenty of flavor for a satisfying dish that’s hearty without being heavy.
- Make-ahead and perfect for meal prep! Leftovers reheat beautifully, or you can assemble it and bake it when you need it.
- Easy to customize with different cheeses, ground beef, chicken, turkey, or plant-based options. Keep it low-carb or make the meal go farther by adding rice or diced, cooked potatoes.
- Freezer-friendly! Freeze before or after baking for an easy future meal. The zucchini will be a bit softer after thawing and reheating but will still be delicious.
Whether you’re serving it for a busy weeknight dinner, meal prepping, or stashing an extra pan in the freezer for later, this stuffed zucchini recipe is one you’ll look forward to!
How to Make Chorizo Stuffed Zucchini:
Recipe Ingredients:
Here’s everything you’ll need to make this stuffed zucchini recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Zucchini: Look for zucchini that are similar in size so they cook evenly. This Chorizo-Stuffed Zucchini was the perfect way to use up some of our garden zucchini that got a little big. If using oversized garden zucchini, scoop out any watery pulp and the larger seeds before filling. Save the firmer flesh to add back to the chorizo filling to minimize waste.
- Chorizo: There are two types of chorizo: Mexican and Spanish. This recipe calls for fresh Mexican chorizo, which must be cooked before using. Spanish chorizo is cured, fully cooked, and has a firmer, drier texture, so it’s not a suitable substitute here. While traditional Mexican chorizo is made with pork, chicken and plant-based varieties also work well in this recipe.
- Mexican Oregano: Adds a distinctive earthy, citrusy flavor. Regular oregano will work in a pinch, but Mexican oregano is worth having in your pantry for the most authentic flavor.
- Tomato Sauce: Use smooth, unseasoned canned tomato sauce, which will not overpower the bold flavors of the chorizo and spices.
- Tomatoes with Green Chiles: Use a can of diced tomatoes with green chiles (such as Ro-Tel) for a boost of flavor, texture, and mild Southwestern heat.
- Pepper Jack Cheese: The creamy texture and subtle chile flavor make it a natural pairing for Southwestern-inspired dishes. Monterey Jack, mild Cheddar, or a Mexican cheese blend are all good substitutes.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- Lightly oil a large baking dish, such as a 13 x 9-inch baking dish, large enough to hold the zucchini. Set aside.
- Line a rimmed sheet pan with parchment paper.
- Cut each zucchini in half from the top to the bottom (the stem to the blossom end), creating 6 halves. Using a spoon or melon baller, carefully scoop the center of each zucchini out to create a trench. Discard any large, watery seed portions, but reserve the firmer zucchini flesh and coarsely chop it.
- Lightly brush each half with oil and season with salt and black pepper.
- Place cut side down on the baking sheet. Place in the oven and bake for 10 minutes. (The zucchini should not be fully softened; this step helps remove some moisture and allows it to take on a little flavor.) Reduce oven temperature to 375 degrees. Transfer the zucchini to the prepared baking dish, cut side up.
- Heat the remaining oil in a skillet or sauté pan over medium-high heat. Add the onion and the chopped zucchini flesh, reduce the heat to medium, and cook, stirring often, for 5 to 6 minutes or until softened. Add the chorizo. Cook the chorizo, breaking it into smaller pieces as you go, until cooked through. Drain any excess oil and grease.
- Add the garlic, chili powder, ground cumin, and oregano, then cook for 10 seconds or until the garlic is fragrant.
- Add the water (or broth), tomato sauce, and diced canned tomatoes with green chiles. Bring to a boil, reduce the heat to low, and simmer for 10 minutes or until most of the excess liquid has evaporated and the mixture has thickened.
- Let cool for 10 to 15 minutes.
- Stir in half the cheese.
- Divide the chorizo mixture evenly among the zucchini halves, mounding the filling slightly if necessary.
- Sprinkle the remaining cheese over the stuffed zucchini. Cover with aluminum foil and bake for 30 to 35 minutes or until heated through. Remove the foil during the last 5 to 10 minutes if you’d like the cheese lightly browned.
Chef Tips and Tricks:
- When scooping the flesh from the zucchini halves, be sure to leave enough shell (1/4 of an inch to half an inch) so the zucchini boat holds its shape. Save the firm pulp to chop and add back to the filling to reduce waste and discard the watery, seedy pulp.
- While you could skip baking the zucchini halves if you’re short on time, a quick trip to the oven before filling helps release excess moisture, concentrates the zucchini’s flavor, and gives it a head start before adding the filling.
- If your chorizo is pork and releases a lot of fat, drain it well on paper towels before adding the remaining ingredients so the filling isn’t greasy.
Recipe FAQs:
Use fresh Mexican chorizo, which is fresh and uncooked. Spanish chorizo is cured and has a firm texture, so it isn’t a good substitute for this recipe. You can use ground beef in place of the chorizo, or ground turkey, ground chicken, or a plant-based alternative, chorizo seasoned or plain.
Briefly prebaking the zucchini helps release some of its natural moisture before filling. Simmering the filling until slightly thickened and avoiding oversized zucchini also helps prevent excess liquid.
Yes! This is one of those perfect make-ahead recipes! Assemble the stuffed zucchini a day or two in advance, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the refrigerator.
Absolutely. Freeze the stuffed zucchini before or after baking in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The zucchini will be a bit softer after freezing, but the filling will still be flavorful and delicious.
variations:
- Add cooked rice or diced, cooked potatoes to make the filling go farther to fill more zucchini.
- Add chopped Poblano peppers to the onions for more smoky Southwestern flavor.
Serve with:
- Southwestern Black Bean Salad
- Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
- Southwestern Roasted Sweet Potato Wedges
- Green Chile au Gratin Potatoes
More great Stuffed vegetable recipes!
- Stuffed Eggplant
- Italian Stuffed Bell Peppers
- Chorizo Stuffed Poblano Peppers
- Italian Stuffed Cabbage Rolls
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Chorizo Stuffed Zucchini
Ingredients
- 3 large zucchini, (approximately 1 pound each, 8-10 inches in size), or 6 smaller zucchini for a total of 3 pounds
- 2-3 tablespoons extra-virgin olive oil, or avocado oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 1 pound chorizo sausage, bulk or links
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried Mexican oregano
- 1 can (8-ounce) tomato sauce
- 1 can (10-ounce) diced tomatoes with green chiles, undrained
- 1 cup water, or chicken broth
- 2 cups shredded Pepperjack cheese, or Monterey jack cheese, divided
Instructions
- Preheat oven to 400 degrees. Lightly oil a large baking dish, such as a 13 x 9-inch baking dish, large enough to hold the zucchini. Set aside.
- Line a rimmed sheet pan with parchment paper. Cut each zucchini in half from the top to the bottom (the stem to the blossom end), creating 6 halves. Using a spoon or melon baller, carefully scoop the center of each zucchini out to create a trench. Discard any large, watery seed portions, but reserve the firmer zucchini flesh and coarsely chop it.
- Lightly brush each half with oil and season with salt and black pepper. Place cut side down on the baking sheet. Place in the oven and bake for 10 minutes. (The zucchini should not be fully softened; this step helps remove some moisture and allows it to take on a little flavor.)
- Reduce oven temperature to 375 degrees. Transfer the zucchini to the prepared baking dish, cut side up.
- Heat the remaining oil in a skillet or saute pan over medium-high heat. Add the onion and the chopped zucchini flesh, reduce the heat to medium, and cook, stirring often, for 5-6 minutes or until softened.
- Add the chorizo. Cook the chorizo, breaking it into smaller pieces as you go, until cooked through. Drain any excess oil and grease.
- Add the garlic, chili powder, ground cumin, and oregano, then cook for 10 seconds or until the garlic is fragrant.
- Add the water (or broth), tomato sauce, and diced canned tomatoes with green chiles. Bring to a boil, reduce the heat to low, and simmer for 10 minutes or until most of the excess liquid has evaporated and the mixture has thickened.
- Let cool for 10-15 minutes. Stir in half the cheese.
- Divide the chorizo mixture evenly among the zucchini halves, mounding the filling slightly if necessary.
- Sprinkle the remaining cheese over the stuffed zucchini.
- Cover with aluminum foil and bake for 30-35 minutes or until heated through. Remove the foil during the last 5-10 minutes if you'd like the cheese lightly browned.
Notes
- Can also use ground beef, chicken, turkey, or plant-based options.
- Monterey Jack, mild Cheddar, or a Mexican cheese blend are all good substitutes for Pepper Jack.
- Choose zucchinis approximately 8 to 10 inches long and of similar size for even cooking.
- When hollowing out the zucchini, leave a 1/4- to 1/2-inch border so it holds its shape. Chop the firm flesh and add it to the filling; discard the watery, seedy center.
- Don’t skip the short prebake of the zucchini. A quick bake helps release excess moisture, concentrates the zucchini’s flavor, and gives it a head start before filling.
- If using pork chorizo, drain off the excess fat before adding the remaining ingredients to keep the filling from being greasy.
- Assemble the stuffed zucchini a day or two in advance, cover, and refrigerate.
- When ready to serve, bake as directed, adding a few extra minutes if baking straight from the refrigerator.
- Freeze the stuffed zucchini before or after baking in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator before reheating. The zucchini will be a bit softer after freezing, but the filling will still be flavorful.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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