Chorizo Stuffed Zucchini
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.
Servings: 6
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
Choose zucchinis approximately 8 to 10 inches long and of similar size for even cooking.
Nutrition
Serving: 1 | Calories: 344kcal | Carbohydrates: 8g | Protein: 19g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 255mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 44mg | Calcium: 345mg | Iron: 2mg