I don’t know about you, but one zucchini plant can yield more product than I can deal with. As a result, I end up both giving it away and looking for creative ways to use it.
Recently, I stumbled across this combination and with with a few “tweaks” it ended up being a dish my guests kept coming back for!
The Chorizo I used came from a source that I trust and know their farming practices. If you are interested, a link has been provided for you.
Chorizo & Zucchini
Ingredients:
1 teaspoon olive oil
1 pound loose chorizo
4 medium zucchini, cut into 3/4-inch cubes
1 lime, zested and juiced
1/2 cup loosely packed cilantro, roughly chopped
Salt, to taste
INSTRUCTIONS:
Heat the olive oil over a medium-low heat in a large skillet and add the chorizo. Cook for 5 minutes, until the fat has rendered out and the chorizo is slightly crisp. Transfer the cooked chorizo to a plate, but leave behind the oil.
Add the cubed zucchini to the hot skillet and increase the heat to medium. Sauté the zucchini, tossing occasionally, until browned and soft, about 10 minutes. Stir in the lime juice, lime zest, cilantro and cooked chorizo. Season to taste with salt and serve.