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Chorizo-Stuffed Zucchini

Updated: Mar 10, 2023

A simple but filling meal! Using only a few ingredients, you can turn zucchini halves into your own container of flavor an deliciousness.


  • 4 zucchini (about 6 oz. each)

  • 3 tsp. 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 c. cilantro, chopped, plus more for sprinkling

  • Kosher salt and pepper



Place rimmed baking sheet in oven and heat to 450°F. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.

Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.

Add scallions to chorizo and toss to combine.

Fold in Monterey Jack cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture among zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more.

Sprinkle with cilantro if desired.


Original Recipe from: Good Housekeeping

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