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panmuffin
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Combine the pickled red onion ingredients in a medium jar. Shake together to dissolve the sugar and salt, then set aside while you prepare the rest.
Preheat oven to 400F and line a baking sheet with parchment paper.
Use a spoon to scoop out the centers of the halved zucchinis. Reserve the scooped-out centers for later.
Place the hollowed-out zucchinis on the lined baking sheet cut side up. Drizzle with olive oil and season with smoked paprika, garlic powder, salt and pepper. Brush or rub with your hands to coat.
Bake zucchini in preheated oven for 15-20 minutes, or until just barely fork tender.
While the zucchini bakes, heat a skillet over medium-high heat. Add the chorizo and cook until browned. Stir in the pinto beans and scooped-out zucchini centers. Taste and adjust seasonings if desired.
Spoon the chorizo filling into the zucchini boats, then top with shredded cheese and return to the oven for an additional 3-5 minutes, or until cheese is melted.
Top with guacamole, crema, pickled red onions, and/or chopped cilantro.