Southwestern Stuffed Zucchini
Southwestern Stuffed Zucchini! These zucchini boats are stuffed with vegetarian chorizo, black beans, corn, peppers, salsa verde, and melted cheese. A must for summer– you’ve gotta try this vegetarian stuffed zucchini recipe.
It’s prime zucchini season! Well, prime everything season. This period of summer produce abundance makes me so excited– I’ve made 3 batches of my low-sugar strawberry jam, eating fresh fruit with just about every meal. I am counting the days until my tomatoes can be canned and made into salsa.
While I didn’t plant any zucchini this year, I’ve been loading up my cart each week at the market. My chocolate zucchini muffins and simple zucchini pasta sauce are two of my favorite recipes this time of year, and now– these stuffed zucchini! With meatless chorizo, black beans, corn, peppers, mushrooms, and salsa verde, they are a savory and spicy side or main dish.
Everything You Need to Make Stuffed Zucchini:
Ingredients
For this stuffed zucchini recipe, you’ll need fresh vegetables, a few pantry staples, and of course– zucchini! Since zucchini can vary widely, I recommend about six large zucchini. Depending on size, you can also do eight medium zucchini or even four very large zucchini. Though, I find that larger zucchini tend to be mostly flavorless.
Additionally, you’ll need:
- Fresh vegetables, like mushrooms and peppers
- Canned black beans
- Vegetarian Chorizo
- Corn
- Jalapeno pepper
- Salsa Verde
- Cheese
For the full list of ingredients and step-by-step instructions, scroll down to the recipe card below.
How to Make Stuffed Zucchini Boats
Prep the Zucchini
Halve the zucchini lengthwise, then scoop out the centers. Chop the zucchini and place in a large bowl. Season the zucchini boats with salt and pepper and a drizzle of olive oil roast until soft.
Cook the Vegetables
Toss the rest of the cooked vegetables with the spices and roast until tender.
Combine with Chorizo and Black Beans
Combine the cooked vegetables with the browned chorizo, black beans, corn, scallions, and fresh herbs.
Fill and Bake
Stuff the filling into the prepared zucchini boats and cover with melted cheese. Cover and bake until zucchini is hot and cheese is melted.
Variations and Ingredient Notes
I know many stuffed zucchini recipes are Italian inspired– with tomato sauce, garlic, and sausage. Still, I think this Southwestern version is better. The spicy chorizo and black beans pair so well with the zucchini, especially with the creamy cheddar cheese.
If you want an Italian-inspired version, then I’d recommend swapping in your favorite meat-free sausage or ground beef, like an Impossible or Beyond. Use marinara sauce instead of the salsa verde and red bell pepper instead of the corn and jalapeno. You can keep the beans if you’d like, swapping in white beans for the black. Then cover with mozzarella cheese or parmesan cheese and bake as directed. Top with fresh basil instead of the chopped cilantro.
Stuffed Zucchini Recipe Tips
The best way to scoop the zucchini flesh is with the back of the spoon. Halve the zucchini, then drag it along to remove the flesh easily.
You want the zucchini to be tender before stuffing, so test your zucchini when pulling it from the oven. Otherwise, it will be too tough before cooking.
Taste the filling before stuffing. You want it to be delicious before adding it, as you won’t be able to add more seasoning after it’s cooked.
What to Serve with Stuffed Zucchini Boats
I love these as a main dish, but they are also great paired with a side salad or black beans and rice for a full dinner.
I highly recommend using a salsa verde that you like, as it adds much flavor to these stuffed zucchini. My homemade salsa verde is my favorite, but any version works.
Frequently Asked Questions
Yes, as long as the chorizo that you pick is gluten-free then this recipe is gluten-free.
You can make them in advance, but they are best right when they are made. If you want to make them ahead of time, prep the zucchini and the filing. Then, when you are ready to serve, combine together and bake.
Store any leftovers in the fridge for days. The zucchini will release extra water as it sits, so recommend this one soon after it’s made.
I don’t recommend storing these in the freezer.
More Zucchini Recipes
- Healthy Zucchini Chocolate Muffins
- Simple Weeknight Zucchini Pasta
- Vegan Gluten-Free Zucchini Lasagna
- Zucchini Lasagna Roll-Ups
- Vegetarian Zucchini Enchiladas
- Zucchini and Corn Tacos
- Vegan Zucchini and Lentil Tacos
If you make these southwestern stuffed zucchini, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
Southwestern Stuffed Zucchini
Equipment
Ingredients
- 6 large zucchini, halved and centers scooped out
- 1/2 large white or yellow onion, halved
- 1 cup chopped vegetables of choice*
- 1 jalapeno, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Olive oil
- 1 12 ounce package vegetarian chorizo**
- 1/2 cup corn kernels, frozen works!
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup salsa verde
- 3 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1 cup shredded cheddar cheese***
- To Garnish: Sliced avocado, more chopped cilantro and scallions, optional
Instructions
- Preheat oven to 425 degrees
- Halve the zucchini lengthwise, then scoop out the center to create 'boats'. Chop the zucchini centers and place in a large bowl. Season the zucchini boats with salt, pepper and drizzle of olive oil and place on a baking sheet. Roast for about 15 minutes to soften. If your zucchini are very large, you may need an additional 5 minutes to help soften.
- Toss all chopped veggies into the bowl with the chopped zucchini and spices and a healthy drizzle of olive oil, or enough to coat. Transfer to a parchment-lined baking sheet and roast until caramelized, about 20-25 minutes.
- While the vegetables are cooking, brown the chorizo in a lightly greased skillet for about 5-8 minutes. This step is optional but will give more flavor than adding chorizo to the mixture.
- Remove veggies from the oven and add the browned chorizo, corn, black beans, salsa verde, scallions, cilantro. Taste for seasoning.
- Reduce oven to 350 degrees. Load mixture in the zucchini boats, then top with cheese.
- Lightly cover and bake until cheese is melted and the zucchini boats are hot, about 10-15 minutes. Remove the cover and broil for about 2 minutes for color. Garnish, if desired, and serve.