Ingredients:
- 4 medium zucchini
- 3 tsp. oil, divided
- 2 links fresh chorizo sausage
- 2 scallions, thinly sliced
- 3 oz. Monterey Jack cheese, coarsely grated
- 1/2 cup cilantro, chopped, plus more for sprinkling
- To taste kosher salt and pepper
Directions:
- 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 and then place, cut sides down, on heated baking sheet. Roast 5 minutes.
- Meanwhile, heat 2 teaspoons oil in large skillet on medium-high heat. Add sausage and cook, breaking up, until no longer pink, 3 to 4 minutes. Transfer to a bowl, using a slotted spoon.
- Add scallions to chorizo and toss to combine. 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 and roast until zucchini are just tender, 8 to 10 minutes more.
- Sprinkle with additional cheese and cilantro if desired.
