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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I made this dish. It was a chilly autumn evening, and I was craving something warm, comforting, and with a bit of a kick. I had some chorizo and zucchini on hand, and I thought, why not combine them in a bake? I was surprised how well the flavours worked together!
What makes this bake so special is the combination of textures and tastes. The chorizo provides a smoky, spicy base, while the zucchini adds a touch of freshness and slight sweetness. The cheese melts into every nook and cranny, creating a gooey, irresistible layer. Feel free to get creativ with the type of cheese you use.
Required Equipments
- Large Skillet
- 9x13 inch Baking Dish
- Large Bowl
- Knife
- Cutting Board
Spicy Chorizo and Zucchini Bake: Frequently Asked Questions
Spicy Chorizo and Zucchini Bake
This Spicy Chorizo and Zucchini Bake is a flavor-packed dish that's easy to make and incredibly satisfying. It combines the savory heat of chorizo with the mild sweetness of zucchini, all baked to golden perfection.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). This is key to ensuring everything cooks evenly and the cheese gets nice and melty. I sometimes crank it up to 400F for the last 5 minutes if I want extra browning
- Lightly grease a 9x13 inch baking dish with olive oil. This prevents sticking and adds a touch of flavor to the bottom of the bake.
- Remove the chorizo from its casing, if necessary, and crumble it into a large skillet. Cook over medium heat until browned and slightly crispy. The chorizo should release its flavorful oils.
- While the chorizo is cooking, slice the zucchini into 1/4-inch thick rounds. Aim for uniform thickness so they cook evenly.
- Once the chorizo is cooked, remove it from the skillet and set aside. Leave the flavorful oil in the pan – we'll use it to sauté the zucchini!
- Add the sliced zucchini to the skillet and cook over medium heat until slightly softened, about 5-7 minutes. Stir occasionally to prevent burning. You want them tender-crisp, not mushy.
- In a large bowl, combine the cooked chorizo, sautéed zucchini, diced tomatoes, minced garlic, Italian seasoning, salt, and black pepper. Mix well to combine all the ingredients. I like to add a pinch of red pepper flakes for extra heat!
- Pour the mixture into the prepared baking dish, spreading it evenly. Make sure everything is nicely distributed for a balanced bake.
- Sprinkle the shredded mozzarella cheese evenly over the top of the mixture. Don't be shy with the cheese – it's what makes the bake so irresistible!
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it to prevent burning.
- Remove from the oven and let it cool for a few minutes before serving. This allows the cheese to set slightly and the flavors to meld together even more.
- Garnish with fresh parsley or basil, if desired. It adds a pop of color and freshness to the dish.
- Serve warm as a main course or side dish. It pairs well with a simple green salad or crusty bread for dipping.
📝 Notes
- Add a pinch of red pepper flakes for extra heat.
- Use different cheeses, such as cheddar or Monterey Jack, for variety.
- Mix in other vegetables like bell peppers or onions for added flavor.
🍎 Nutrition
Calories: 350 kcal
Protein: 25 g
Fat: 22 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 200 mg
