Chorizo Zucchini

I have always loved zucchini. Its a very versatile veggie! I have used it with carrots, celery and spring onions as dippers for good Tzatziki sauce or Bleu Cheese or Ranch dressing. I have used it instead of pasta with my famous Grandpa’s Red Sauce and of course, on its own as a cooked side dish. It is tasty in a bland sort of way every way that I make it. I thought it might be fun to punch it up so I took matter into my own hands. This one calls for Mexican Chorizo. Mexican chorizo is different than Spanish Chorizo used as Tapas. The Spanish sausage is more substantial and eaten in fried slices. Mexican chorizo is wetter and usually mixed into eggs or put on pizza but typically not served on its own like their Spanish cousin. There are a wide variety of meat choices – beef , pork, venison, even soy. I don’t t really think which one you choose matters all that much for this dish but fresh is always better if you can get it


6-8 fresh zucchini, sliced
1 Tbs of minced garlic
1/2 sweet onion sliced thin and separated into rings
1.5 Tbs of good olive oil
1 lbs tube of Mexican Chorizo,
Salt and Pepper to taste


  1. In a large frying pan on medium heat, add the oil, garlic and slices of onion. Sauté until onion is clear.
  2. While the onion and garlic are sweating, slice the zucchini so it is pretty much the same thickness and set aside
  3. Remove sausage from tube or skin and stir into the garlic and onions and brown.
  4. Add Zucchini and stir into the sausage, garlic and onion mix until it is thoroughly coated and mixed in the sauce.
  5. Cover and reduce heat and allow the Zucchini to soften to your tastes but not too much! Mushy zucchini is no one’s idea of a party.
  6. Serve with your favorite main course. I think it works equally well or poorly depending upon your POV, with chicken, pork, beef and fish.