Zucchinis stuffed with diced chorizo


According to the number of zucchinis


5 minutes


15-20 minutes

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  • 4 large zucchinis
  • 175 g Fantino&Mondello diced chorizo
  • 2 tbsp chopped shallots
  • 4 tbsp mild salsa, store-bought
  • (To taste) Grated parmesan or Monterey Jack cheese
  • 1 tbsp olive oil


  1. Cut the zucchinis in half lengthwise and gently scrape out the inside flesh.
  2. Sauté the diced chorizo with the shallots in olive oil for a few minutes.
  3. Place the filling inside the hollowed zucchinis and add just enough salsa to coat. Top with cheese.
  4. Place the stuffed vegetables on the barbecue grill and bake at 350 degrees for 15 to 20 minutes or until the zucchinis are tender and the cheese has melted. Poke the zucchinis with a knife to check for tenderness.
  5. Serve as a side dish with your grilled meats.


For a spicier version, use hot salsa. The chorizo’s flavour melds perfectly with the heat of a spicier sauce.

If you have our small chorizo sausages at home, cut these into halved slices as a substitute for diced chorizo.

Our Cacciatore sausage would also be delicious in this recipe!

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