Loaded Chorizo Stuffed Zucchini

“After decades in the kitchen, I’ve learned that good food doesn’t have to be complicated but needs to deliver on flavor. Yes, I eat pizza almost daily (no shame in that game), but balance is key. That’s where recipes like these stuffed zucchini boats earn their spot in my weekly rotation. They’re bold. They’re satisfying. And they’re a smart way to turn garden veggies into something you’ll look forward to eating. Packed with flavor and real ingredients, these boats check all the boxes: nutritious, versatile, and straight-up crave-worthy. Whether you’re meal-prepping for the week or just trying to shake up your dinner routine, this recipe is one you’ll come back to again and again.”

—
Recipe from thekitchenwhisperer.net

Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com

INGREDIENTS

  • 3 medium zucchinis, halved and hollowed out
  • 1.5 cups cooked chorizo, cooled and crumbled
  • 1 cup prepared home fries (recipe link in instructions)
  • 1 cup chopped zucchini flesh
  • 1 15 ounce can beans*, drained and rinsed *(black, white, kidney)
  • 1 cup Oaxaca cheese torn into pieces, plus extra for the top
  • 1 10-ounce can fire-roasted tomatoes
  • 1 jalapeno, deseeded, ribs removed, and minced
  • 1 teaspoon oregano
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

INSTRUCTIONS

  1. Add the fire-roasted tomatoes to a small saucepan over medium heat and cook until they thicken. Mash the tomatoes and stir frequently. ~15 minutes. Allow to cool.
  2. Once the sauce is cooled, preheat the oven to 375°F, line a quarter sheet pan with foil, and lightly spray it.
  3. In a small bowl, whisk together the seasonings; set aside. Add the chorizo, home fries, zucchini flesh, beans, Oaxaca cheese, jalapeno, and seasoning mix to another bowl. Gently mix to combine.
  4. Mix 1/2 cup of the cooled fire-roasted tomato sauce to coat the pieces. If it needs more, add up to 2 Tablespoons more.
  5. Add the hollowed-out zucchini boats to the prepared tray and mound the mixture into the zucchini boats, about 1/2 ” above the sides. Spoon 1-2 Tablespoons of the fire-roasted tomato sauce over top, and then add a few more torn slices of Oaxaca cheese on top.
  6. Bake for 23-28 minutes or until the zucchini is tender when pierced and the fillings are heated. *See the FAQs for zucchini tenderness.
  7. Remove from the oven and enjoy! Leftovers can be stored in an airtight container for up to five days.