Zucchini Boats With Chorizo & Mozzarella Cheese

A few Zucchini Boats recipes have popped up in my Facebook timeline for a while now and I’ve always wanted to try making them but have never gotten around to it until this week. Instead of ground beef or sausage meat I’ve decided to add a spicy flair into my zucchini boats by using chorizo. We love this Spanish sausage which I always add into the dirty rice side dish so it has become a staple in my grocery list.

We didn’t get the chance to plant zucchini in our vegetable garden this year but I know a few friends who are harvesting them like crazy this time of year so here’s a simple recipe for you to try. I hope you like it as much as we did.


Recipe: Zucchini Boats With Chorizo & Mozzarella Cheese


  • 2 large zucchinis (cut in half, lengthwise)
  • 1 chorizo sausage link
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • sprinkle of garlic powder
  • sprinkle of Italian seasoning
  • shredded mozzarella cheese


  1. Cut the zucchinis in half, lengthwise. Carefully scoop and scrape out the zucchini meat. Chop the zucchini meat coarsely.
  2. Slice up the onion and tomato. In a pan, brown the chorizo meat to cook for a few minutes. Discard most of the grease from the pan. Add the chopped zucchini, onions, tomatoes, and sprinkles of garlic powder and Italian seasoning.
  3. Preheat oven to 350°. Place the zucchini boats into a lined pan. Stuff the boats evenly with the chorizo mixture. Bake them in the oven for 15 minutes.
  4. Take them out after the initial baking. Sprinkle mozzarella cheese on top. Put the pan back into the oven and bake for another 15 minutes.

You can double the ingredients to make more and turn this into a main entree.

Or serve it as a side dish with fish and sweet potato slices, or whatever main dish that floats your boats. *WINK*

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