Chorizo Stuffed Zucchini

Chorizo Stuffed Zucchini (5 Ingredients!)

Quick recipe, quick post! 5 Ingredient dinners are the best, aren’t they? You can’t beat this easy chorizo stuffed zucchini.

Chorizo Stuffed Zucchini
Chorizo Stuffed Zucchini

I got my first taste of North Carolina zucchini and summer squash this week! So excited to start cooking with these lovely veggies again. Remind me of this at the end of the summer when I never want to see a zucchini again. This first batch of squash were mainly small babies but I managed to find a few medium sized zucchinis that I could cut in half, scoop out the flesh, and stuff with a yummy mixture of chorizo, rice, and tomatoes.

Summer squash and zucchini
Carolina Summer Squash and Zucchini

I am a big fan of five ingredient meals. The quicker, the better – especially this time of year! Scooping put the flesh from the zucchinis was the most labor intensive part of this recipe but even that didn’t take too long. I love chorizo and I can get excellent freshly ground chorizo from a couple of local farmers but, if you or your kids don’t love the spice of chorizo, substitute Italian sausage into this recipe and it will still be delicious.

Zucchini Boats
Zucchini Boats

Quick tip … We cook A LOT of rice around here. If you can double up on rice cooking and set some aside, leftover rice works great with this recipe and saves you some time!

We served our stuffed zucchini with freshly sliced tomatoes and mango. Enjoy!

Chorizo Stuffed Zucchini (5 Ingredients!)

Quick, filling dinner made with only 5 ingredients.
Course Dinner
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 -6 servings
Author Erin Brighton


  • 4 to 5 medium sized zucchini
  • 1 pound chorizo , cooked
  • 1 can diced tomatoes (14 oz)
  • 1 cup rice (prepared)
  • Breadcrumbs (I used Ian's Gluten-free Panko)


  1. Cut 4 to 5 zucchinis in half lengthwise and scoop out the inside using a spoon. (A serrated spoon will work great at this task!)
  2. Cook chorizo and drain. (Crumbled Italian sausage would be a great substitute for chorizo.)
  3. Cook 1 cup of rice and set aside or use leftover rice - about 2 cups.
  4. Combine chorizo, rice, and diced tomatoes. Stir together.
  5. Arrange zucchini boats in the bottom of a 9 x 12 (or similar) casserole.
  6. Fill with chorizo, rice and tomato mixture. It's ok if it spills over the sides of the zucchini.
  7. Top with seasoned breadcrumbs.
  8. Cook at 350 degrees for about 25 to 30 minutes.


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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

13 thoughts on “Chorizo Stuffed Zucchini (5 Ingredients!)”

  1. I made this last night with Windy Hill Italian sausage because it’s what we had in the freezer, I added a little parm cheese to the mix too. It was a hit!

    1. Thanks, Amanda! This is a GREAT use for your garden squash. Love that you guys are gardening!!! Your next purchase needs to be a spiralizer to make squash noodles…

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