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Chorizo-Stuffed Zucchini

This delicious dinner is only five ingredients!

chorizo stuffed zucchini
Mike Garten

Hollow out zucchini to create a vessel for cheesy chorizo stuffing that you can eat!

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Cal/Serv: 250
Yields: 4 servings
Total Time: 0 hours 35 mins

zucchini (about 6 oz. each) 

3 tsp.

oil, divided


small links fresh chorizo sausage (about 6 oz. total)


scallions, thinly sliced

3 oz.

Monterey Jack cheese, coarsely grated

1/2 c.

cilantro, chopped, plus more for sprinkling

Kosher salt and pepper

  1. 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.
  2. 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.
  3. Add scallions to chorizo and toss to combine.
  4. 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.

FLAVOR SWAP: Substitute equal amounts of Italian sausage, parsley, and provolone for chorizo, cilantro, and Jack cheese.

NUTRITIONAL INFORMATION (per serving): About 250 calories, 19 g fat (8 g saturated), 14 g protein, 560 mg sodium, 5 g carb, 2 g fiber

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