Sauteed Zucchini with Chorizo and Lime

This dish is great for lazy summertime cooking. The most effort you have to put in is chopping up ingredients. It utilizes the natural fats from the chorizo along with a splash of olive oil for frying the zucchini, which means there's heaps of flavor. The addition of the lime juice cuts through the fattiness of the meat and creates a clean flavor that'll make you glad zucchini are such an abundant veg after all.

Yield:
Serves 4 persons
Category:
Lunch and Sandwiches
Cuisine:
American

INGREDIENTS:

  • 1 teaspoon olive oil
  • 4 ounces Spanish chorizo, cut into 1/3-inch cubes
  • 4 small zucchinis, cut into 3/4-inch cubes
  • 1 lime, zested and juiced
  • 3 ounces sun-fried tomatoes (optional)
  • 1/2 cup loosely packed cilantro, roughly chopped or a handful of fresh basil leaves, roughly chopped
  • 1/2 teaspoon Kosher salt

DIRECTIONS:

  1. 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.
  2. 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.

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