Courgette or zucchini, chorizo and feta – quick weeknight supper
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2
Ingredients
- 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
Instructions
- 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.
Notes
Total weight 603g without the additional 400g courgetti or 160g pasta