Chorizo Stuffed Zucchini Boats

July 18, 2024

Zucchini season is upon us! These easy stuffed zucchini boats are a simple, fresh, and delicious showcase for peak-season summer squash. The oblong shape and mild flavor of zucchini make it the perfect vessel for fillings, sauces, and spices.

This stuffed zucchini recipe requires just a few everyday ingredients and is deceptively simple! It starts with chorizo, a spicy Spanish sausage flavored with garlic, then add onion, fresh tomato, Monterey Jack cheese and cilantro for a pop of Mexican-inspired flavor. Bake and enjoy a wonderful summer side dish or add a salad for a full meal.

Why We Love These Ingredients

Chorizo is gut friendly and filled with probiotics -- including lactobacillus, which improves gastrointestinal health and may even reduce the risk of obesity. It’s also a rich source of health-enhancing B vitamins as well as protein; just 3.5 ounces of chorizo provides an impressive 24.1 grams of protein. Plus, it delivers the essential amino acids you need for tissue repair and food breakdown.

Zucchini is high in fiber, low in calories and packed with water. Talk about the perfect gut-friendly veggie! In addition, this summer squash contains vitamin B6, magnesium and zinc, which may help regulate blood sugar and treat diabetes, especially type 2.

Cilantro contains antispasmodic compounds that can help alleviate gas, bloating, and other intestinal discomfort. It’s also a natural detoxifier; research shows that cilantro detoxifies the body of harmful metals and toxicants that can lead to heart or neurological issues.

Pro Tips to Get You Started

The wonderful thing about zucchini boats is that you can use any combination of meats and veggies that you love. Mix up the meat with chicken sausage, ground beef or your favorite sweet or spicy Italian sausage. Or add mushrooms, bell pepper and garlic for an extra dose of veggies.

But whatever you do—don’t forget the cheese! This recipe uses Monterey Jack but a generous sprinkle [or two!] of Sharp cheddar, Pepper Jack, Swiss, or mozzarella works well too.

While you may think bigger is better for zucchini boats, that’s not necessarily true. As a zucchini grows, it gets tougher, it holds more water, and its flavor becomes increasingly bland. Small to medium zucchinis have a sweeter flavor and a more tender texture.

To prepare, trim off the ends of each zucchini. Cut the zucchini in half lengthwise and scoop out the flesh, leaving the shells about 1/2-inch thick. Finely chop the flesh and set it aside. There is no need to peel the zucchini.

We do not recommend freezing zucchini boats. Zucchini has a high water content which can turn them mushy when frozen. However, you can make a batch of filling, then freeze the leftover filling to use in other zucchini boats, use as a side dish or even add to a marinara sauce.

Ready? Let’s get cooking!

INGREDIENTS

4 zucchinis (about 6 oz. each)
3 tsp olive oil, divided
2 small links fresh chorizo sausage (about 6 oz. total)
½ medium onion, diced
1 Roma tomato, diced
½ tsp oregano
3 oz. Monterey Jack or pepper jack cheese, grated
1/2 cup cilantro, chopped, plus more for sprinkling
salt and pepper

INSTRUCTIONS

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 the cut sides with olive oil and season with salt, pepper, and oregano. Place the zucchini cut sides down, on heated baking sheet. Roast for 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in large skillet on medium and sauté the diced onion until soft (about 5 minutes). Add chorizo and diced tomato. Break up the sausage and cook until it is no longer pink, 3 to 4 minutes. Season with salt and pepper.
Fold in Monterey Jack cheese and cilantro to the chorizo mixture. 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, 10 minutes more. Sprinkle with more cilantro if desired.

https://www.goodhousekeeping.com/food-recipes/easy/a39876705/chorizo-stuffed-zucchini-recipe/