Chorizo Stuffed Zucchini
A vibrant and flavorful dish combining savory beef chorizo sausage with fresh zucchini, perfect for quick weeknight dinners or gatherings.
Ingredients
Main ingredients
- 4 pieces zucchini (about 6 oz. each)
- 3 tsp oil, divided
- 2 small links fresh beef chorizo (about 6 oz. total)
- 2 pieces scallions, thinly sliced
- 3 oz Monterey Jack cheese, coarsely grated
- 1/2 cup cilantro, chopped, plus more for sprinkling
- Kosher salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 450 degrees F. Place a rimmed baking sheet in the oven to heat.
- Cut the zucchini in half lengthwise and use a teaspoon to hollow out each half.
- Brush the cut sides of the zucchini with 1 teaspoon of oil and place them cut sides down on the baking sheet. Roast for 5 minutes.
Cooking
- Heat the remaining oil in a large skillet over medium-high heat. Add the beef chorizo and cook, breaking it up, until no longer pink, about 3 to 4 minutes. Use a slotted spoon to transfer the beef sausage to a bowl.
- Add the sliced scallions to the cooked beef chorizo and toss to combine.
- Fold in the Monterey Jack cheese and chopped cilantro.
- Turn the zucchini cut sides up and season with 1/4 teaspoon each of salt and pepper. Divide the beef chorizo mixture among the zucchini halves, using about 1/4 cup per half.
- Roast until the zucchini are just tender, about 8 to 10 minutes more. Sprinkle with additional cilantro if desired.
Notes
Serve with a dollop of sour cream or a sprinkle of extra cheese on top. Pair with a fresh salad or bread for a complete meal. Can be frozen for longer storage. Reheat thoroughly before serving.