Solo: Chorizo Courgettes

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Solo: Chorizo Courgettes

Courgette ribbons & chorizo coated in a sage & garlic cream sauce, topped with hard cheese.

Ingredients to serve 1

  • ¼ x onion – peel & chop finely
  • 1 x chorizo sausage – slice at an angle (½ cm)
  • ½ tsp x dried sage
  • ½ clove x garlic – peel, grate finely & chop
  • 65ml x cream
  • 2 x courgette – trim ends
  • 20g x hard cheese – grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Courgette ribbons: Use a potato peeler to carefully slice the courgettes lengthways into long, thin ribbons.

Step 3

Chorizo courgette mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion, chorizo and sage with a pinch of salt and sauté for 5 minutes until golden. Add the garlic in the last minute, then add water (1 tbsp) to deglaze the pan. Pour in the cream and let it simmer (gently boil) for 1 minute before mixing through the courgette ribbons. Simmer for another minute, then season with salt and pepper.

Step 4

Serve topped with the grated hard cheese and a good crack of black pepper.