Recipe Instructions:
Ingredients
4 zucchini (about 6 oz. each)
3 tsp. oil, divided
2 small links fresh chorizo sausage (about 6 oz. total)
2 scallions, thinly sliced
3 oz. Monterey Jack cheese, coarsely grated
1/2 c. cilantro, chopped, plus more for sprinkling
Kosher salt and pepper
Directions
Step 1
Place rimmed baking sheet in oven and heat to 450°F. Cut zucchini in half lengthwise and, using teaspoon, hollow out each zucchini half. Brush cut sides with 1 teaspoon oil, then place, cut sides down, on heated baking sheet. Roast 5 minutes.
Step 2
Meanwhile, heat 2 teaspoons olive oil in large skillet on medium-high. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Using slotted spoon, transfer to bowl.
Step 3
Add scallions to chorizo and toss to combine.
Step 4
Fold in Monterey Jack cheese and cilantro. Turn zucchini cut sides up and season with 1/4 teaspoon each salt and pepper. Divide chorizo mixture among zucchini halves (about 1/4 cup per half) and roast until zucchini are just tender, 8 to 10 minutes more. Sprinkle with cilantro if desired.
