Recipe: Sautéed Zucchini with Chorizo & Lime

Recipes from The Kitchn

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Once the summer glut of zucchini arrives, it's easy to get tired of eating them. The good thing is that they have a mild, sweet flavor that works well with a lot of other ingredients and cuisines.

Here I've given a basic dish of sautéed zucchini a bit of a twist with the addition of smoky chorizo and hits of fresh lime and cilantro.

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This dish is great for lazy summertime cooking — the only kind of cooking I ever feel like come July. 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 fattyness of the meat and creates a clean flavor that'll make you glad zucchini are such an abundant veg after all.

Sautéed Zucchini with Chorizo, Cilantro and Lime

Serves 4

1 teaspoon olive oil
4 ounces Spanish chorizo, cut into 1/3-inch cubes
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

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.

Recipe Notes

  • Vegan Version: Leave out the chorizo, increase the olive oil to 1 tablespoon and include 1/2 teaspoon of smoked paprika when adding the lime and cilantro.

Per serving, based on 4 servings. (% daily value)
Calories
177
Fat
12.6 g (19.5%)
Saturated
4.4 g (22%)
Carbs
8.5 g (2.8%)
Fiber
2.5 g (9.9%)
Sugars
5.2 g
Protein
9.4 g (18.7%)
Cholesterol
24.9 mg (8.3%)
Sodium
367.1 mg (15.3%)

(Image credits: Izy Hossack)

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