Name: Mexican Chorizo Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 medium zucchini, halved lengthwise and seeds scooped; 1 tablespoon olive oil; 1/2 pound Mexican chorizo, casings removed; 1/2 cup red onion, diced; 2 cloves garlic, minced; 1/2 cup bell pepper, diced; 1/2 cup cherry tomatoes, chopped; 1/2 teaspoon smoked paprika; 1/4 teaspoon cumin; Salt and pepper, to taste; 1 cup shredded Monterey Jack or mozzarella cheese; Fresh cilantro, chopped, for garnish

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Savory zucchini boats loaded with spicy chorizo, melty cheese, and roasted vegetables—an irresistible low-carb twist on classic comfort food. This flavorful dish brings together the bold zest of Mexican chorizo with the lightness of fresh zucchini, delivering a satisfying and healthy meal option that doesn’t compromise on taste.

Why You’ll Love This Recipe

Mexican Chorizo Stuffed Zucchini Boats are the perfect fusion of flavor and health. Whether you’re following a low-carb diet or simply seeking a hearty and nutritious dinner, this dish checks every box. It’s packed with protein, easy to prepare, and brings vibrant Mexican flair to your table. Plus, it’s a fantastic way to use up garden zucchini and can be easily customized to suit your preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium zucchini, halved lengthwise and seeds scooped
1 tablespoon olive oil
1/2 pound Mexican chorizo, casings removed
1/2 cup red onion, diced
2 cloves garlic, minced
1/2 cup bell pepper, diced
1/2 cup cherry tomatoes, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
Salt and pepper, to taste
1 cup shredded Monterey Jack or mozzarella cheese
Fresh cilantro, chopped, for garnish

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Carefully scoop out the center of each zucchini half to form “boats.” Set aside.
Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and bell pepper for 2–3 minutes.
Add chorizo, cooking until browned and crumbly.
Stir in cherry tomatoes, smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes, then remove from heat.
Evenly distribute the chorizo mixture into the zucchini boats, pressing the filling in gently.
Top each boat with shredded cheese.
Arrange the stuffed zucchini in the baking dish and bake for 20–25 minutes until the zucchini is tender and the cheese is golden and bubbly.
Remove from oven, garnish with chopped cilantro, and serve warm.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 310 kcal per serving

Variations

Vegetarian: Replace chorizo with a plant-based sausage or a mixture of black beans and quinoa.
Cheese Swap: Use cheddar, pepper jack, or cotija for different flavor profiles.
Extra Heat: Add jalapeños or chili flakes to the filling for more spice.
Low-Fat Version: Opt for turkey chorizo and low-fat cheese.
Keto-Friendly: Stick with high-fat cheese and ensure your chorizo has no added sugars.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini boats in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You may also microwave them for 2–3 minutes, though the zucchini may become softer.

FAQs

How do I keep the zucchini from getting soggy?

Scoop out the seeds without puncturing the flesh and avoid overbaking. You can also salt the zucchini and let it sit for 10 minutes before filling to draw out excess moisture.

Can I prepare this dish in advance?

Yes, you can prepare the filling and hollow the zucchini ahead of time. Assemble and bake when ready to serve.

What is the best type of chorizo to use?

Mexican chorizo, which is raw and crumbly, works best. Spanish chorizo, which is cured, has a firmer texture and different flavor.

Can I freeze the stuffed zucchini boats?

Freezing is not recommended as zucchini can become mushy upon thawing. It’s best enjoyed fresh or stored in the fridge for short-term use.

What sides go well with this recipe?

A simple green salad, Mexican-style cauliflower rice, or roasted vegetables make great accompaniments.

Is this dish gluten-free?

Yes, as long as your chorizo is gluten-free, the recipe contains no gluten ingredients.

How spicy is this dish?

The spice level depends on the chorizo used. For milder heat, choose a mild chorizo or balance it with more cheese.

Can I use other vegetables for stuffing?

Yes, bell peppers, eggplant, or large mushrooms also work well with this stuffing.

What’s the best cheese to use for melty texture?

Monterey Jack and mozzarella both melt beautifully. For a sharper flavor, mix in some cheddar.

How can I make it more filling?

Add cooked rice or quinoa to the chorizo mixture to stretch the filling and increase satiety.

Conclusion

Mexican Chorizo Stuffed Zucchini Boats bring a delightful combination of bold, spicy flavor and nutritious ingredients to your dinner table. They’re easy to prepare, adaptable to different dietary needs, and perfect for busy weeknights or casual family dinners. Whether you’re following a low-carb diet or just craving something savory and satisfying, this recipe is sure to impress.

Mexican Chorizo Stuffed Zucchini Boats

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Author: Mia
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Savory zucchini boats filled with spicy Mexican chorizo, melty cheese, and roasted vegetables—a flavorful, low-carb comfort dish.

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Using a spoon, carefully hollow out the zucchini halves to create boats and set aside.
In a skillet over medium heat, add olive oil and sauté the onion, garlic, and bell pepper for 2–3 minutes.
Add the chorizo and cook until browned, breaking it apart with a spatula.
Stir in cherry tomatoes, paprika, cumin, salt, and pepper. Cook for another 2 minutes. Remove from heat.
Spoon the chorizo mixture evenly into the zucchini boats, pressing down gently to fill.
Sprinkle the tops with shredded cheese.
Place the stuffed zucchini in the prepared baking dish and bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Remove from oven, garnish with chopped cilantro, and serve warm.