This courgette, chorizo and feta dish is quick to make and delicious. It’s the perfect weeknight supper when you are in serious need of good food fast. Serve it with pasta or if you want a lighter option, try courgetti.
In this courgette, chorizo and feta recipe, onions are gently fried with garlic until they are silky and translucent, then fragrant thyme leaves are added. In goes spicy chorizo and finely sliced courgette before adding the feta and freshly ground black pepper, and you are done. This all takes about 15 minutes top. You don’t need salt because of the feta.
I love courgette, I love how it takes on any flavours you choose to pair with it. I love how it is silky and gentle and green. For such a humble vegetable it gives so much, particularly when served with other good flavours.
I brought a spiraliser about a year ago and it’s sat in my cupboard gathering dust. As a food blogger I felt I should know what courgetti and zoodles were. But I am pretty sceptical about food fashions and I’ve always loved carbs. I love bread, pasta, potatoes, all those things. Some – jacket potatoes – do brilliant things for my blood sugar; for me a jacket potato creates a perfectly flat line of blood sugar. Pasta, hmm, not so much. Pizza definitely not. Although it wasn’t a crazy enough impact to stop me eating those things, I just didn’t eat them all the time. I thought courgetti and zoodles weren’t going to be that brilliant and soon enough, like so many fashions, they would fade into existence. So the spiraliser sat in my cupboard. Eventually we were having a clear out and, reluctantly, I thought I should probably try it before it went to a charity shop.
A day later a friend saw the spiraliser sat on top of our fridge. He asked me what I thought of it and I replied rather sheepishly that I actually thought it was great. Taking the pasta out of a meal and replacing it with more vegetables was enjoyable. I hadn’t realised that after eating pasta in particular I am left with a post meal lull, that ‘I have just eaten loads of pasta and I just want to curl up and sleep’ type feeling. He said a colleague had recently bought a spiraliser and had a similar reaction. They almost hadn’t wanted to enjoy what it produced and yet they did. In fact, for a time they couldn’t stop eating spiralised vegetables. Sometimes I need pasta, I crave it, and so I serve this courgette, chorizo and feta with lots of pasta. But if I have had my fill of pasta recently, then I skip it and instead add an extra 400g of spiralized courgetti to the pan with the rest of the courgette. The post meal sleep feeling doesn’t happen. I don’t miss the pasta and I enjoy the lightness I feel whilst also being properly full.
The spiraliser is straightforward to use and relatively easy to wash, especially if you do it straight away. But a few nights back I couldn’t be bothered getting it out, so I just finely sliced the courgette instead. This worked brilliantly, the only difference being the sliced courgette took a minute or two longer to cook than the spiralized courgetti. Now this I really like – no extra equipment to wash and a super meal on the table in 15 minutes.
Courgette or zucchini, chorizo and feta – quick weeknight supper
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2
- 2 tbsp oil
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 13g thyme, stalks removed
- 55g chorizo, diced (some chorizo comes with a thick skin in which case peel off)
- 400g courgette or zucchini, spiralized, grated or finely sliced
- 80g feta, crumbled
- Lots of freshly ground black pepper
- Either 400g cougetti/finely sliced courgette or 160g (or your preferred amount) of pasta
- If you are serving the courgette, chorizo and feta with pasta then start cooking the pasta first.
- Use a large frying pan with a lid and heat the oil. Add the onion and garlic, stir well and leave to sweat for 4 minutes with the lid on. The onions will take about 4 minutes to become silky and translucent.
- Add in the thyme leaves and chorizo, stir well and cook for a further 4 minutes. Add in the 400grms of courgette (or 800g if using corgetti instead of pasta), stir again and cook with the lid on. Cook for a few minutes but the exact length of time will depend on the thickness of the courgette.
- Once the courgette is tender, stir in the feta and ground black pepper. Let the feta melt a little and then serve.
Total weight 603g without the additional 400g courgetti or 160g pasta
Carbohydrate content of ingredients
Here is the carb info for each ingredient in case you want to substitute anything out or in.
2 tbsp oil – 0g
1 onion, finely sliced – 15g
2 garlic cloves, crushed – 2g
13g thyme, stalks removed – 1g
55g chorizo, diced – 1g
400g courgette or zucchini, spiralized, grated or finely sliced – 8g
80g feta, crumbled – 3g
Lots of freshly ground black pepper – 0g
Total – 30g
15g per serving
If you use
400g courgette or zucchini add 8g carbohydrate or 4g per person
160g pasta weighs 387g when cooked, add 125g carbohydrate or 63g per person