Chorizo Stuffed Zucchini #SundaySupper

I am so excited about this week's #SundaySupper theme (hosted by Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of Confessions of a Culinary Diva) because it includes my all-time favorite vegetable in the whole wide world... Zucchini! Actually it's a Squash Fest, which includes all types of squash like acorn and butternut squash, and also pumpkin (which I adore), but for me it's all about zucchini. It's such a versatile squash, and it's subtle flavor works so well with just about anything, be it sweet or savory.

Now as much as I love zucchini, not everyone in my family feels the same way. (Gasp!) My girls share my love for zucchini, but Hubby and our boys, will only eat zucchini if it's battered and fried (fried zucchini), breaded and baked (zucchini fries), or as part of a dessert. They also eat it in my Homemade Bolognese Sauce, but since I sneak it in there, they have no idea they're eating zucchini. The only time I've seen Hubby and my boys excited to eat zucchini is when I stuff it with Mexican chorizo. They're love for spicy Mexican chorizo combined together with my love for fresh zucchini makes us all one very happy family. And I'm sure you'll be just as happy when you try these Chorizo Stuffed Zucchini.

Chorizo Stuffed Zucchini -

Chorizo Stuffed Zucchini

  • 6 medium zucchini, cut in half lengthwise
  • 1/2 lb. Mexican chorizo, casings removed 
  • 1/2 medium onion, finely chopped
  • 1 to 2 serrano chiles, finely chopped (optional) 
  • 1 clove garlic, minced 
  • 2 roma tomatoes
  • 1/4 cup dry bread crumbs
  • 8 oz. Chihuahua or mild cheddar cheese

With a small spoon, scoop out the flesh of the zucchini leaving a 1/8 to 1/4-inch thick shell. Set zucchini shells aside and roughly chop the scooped out flesh.

Brown the Mexican chorizo in a medium skillet over medium-high heat, adding 1 to 2 tablespoons of vegetable or canola oil, if necessary. Stir in the chopped onion, serrano chiles (if using), and the garlic; saute for 2 minutes, stirring occasionally to prevent onion and garlic from burning. Reduce heat to low and stir in the chopped zucchini flesh and the tomatoes; season with salt and pepper. Cover and let simmer, stirring occasionally, for 8 to 10 minutes or until the chopped zucchini is tender. Remove from heat.

Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. Arrange the hollowed out zucchini halves on the baking pan. Fill each zucchini boat with 2 to 3 heaping tablespoons of the chorizo stuffing. Sprinkle tops with the dry bread crumbs and top with grated cheese.

Bake the stuffed zucchini at 350°F for 20 to 25 minutes or until the zucchini is cooked through and the cheese has melted turned a light golden brown. Serve with Mexican Rice or Cilantro Rice Pilaf (recipe coming soon). Enjoy!

Yields 6 to 8 servings

Mexican Stuffed Zucchini with Chorizo -

For more zucchini & other squash recipes, be sure to check out what my #SundaySupper friends have cooked up for this Squash Fest.

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  1. What a fantastic balance and blending of flavors, Leslie. The neutral zucchini is a great squash to team up with the more fiery chorizo...Your Mexican rice looks tantalizingly tasty, too!

  2. So chock full of flavors! And chorizo gets me every time.

  3. Yummy! Your dish looks out of this world! What a great combo of flavors.

  4. Gorgeous! This sounds and looks fabulous. Maybe I can talk Sous Chef into making this tonight for me!

  5. What a marvelous zucchini filling...and your Mexican rice looks like one incredible base! What a lovely pairing!

  6. Yum! We love Mexican chorizo too...I'm betting MY hubby would eat zucchini too if it was stuffed with chorizo y queso and served over rice!!!

  7. Love all the Mexican flavor here - although I'd have to find a way to "vegetarian-ize" this haha

  8. You had me at Chorizo girl, that looks like an amazing meal!!

  9. gosh this looks AMAZING!!!! Hats off to you this week!! Thanks for sharing!

  10. I love the way you served these over a bed of rice. It looks so tasty!

  11. Those look delicous! Can't wait to try them!

  12. I only made the eggs from the recipe because I had some leftover enchilada sauce that my mother gave me. My husband was not craving enchiladas so early in the morning so he ate the eggs separately and they turned out to be a hit!! Thank you for sharing.