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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Using a spoon, carefully hollow out the zucchini halves to create boats and set aside.
In a skillet over medium heat, add olive oil and sauté the onion, garlic, and bell pepper for 2–3 minutes.
Add the chorizo and cook until browned, breaking it apart with a spatula.
Stir in cherry tomatoes, paprika, cumin, salt, and pepper. Cook for another 2 minutes. Remove from heat.
Spoon the chorizo mixture evenly into the zucchini boats, pressing down gently to fill.
Sprinkle the tops with shredded cheese.
Place the stuffed zucchini in the prepared baking dish and bake for 20–25 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Remove from oven, garnish with chopped cilantro, and serve warm.