Chorizo-Stuffed Zucchini

Name: Chorizo-Stuffed Zucchini
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

This delicious dinner is only five ingredients!

By Kate MerkerPublished: Jun 10, 2022

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mike garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

250

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

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Ingredients

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 cup
cilantro, chopped, plus more for sprinkling
Kosher salt and pepper

Directions

1. Step 1Place 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. Step 2Meanwhile, 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. Step 3Add scallions to chorizo and toss to combine.
4. Step 4Fold 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.