Roasted Chorizo with Courgette
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and honestly tastes like you've put in way more effort than you actually have. Spanish chorizo does most of the heavy lifting here, infusing the whole pan with its smoky, paprika forward flavors while the courgettes soak up all that delicious richness. Courgettes are wonderfully low in calories too, so you get a satisfying, veggie packed meal without any guilt. The beauty of this dish is its simplicity and speed, perfect for those nights when you want something restaurant quality but don't want to spend ages in the kitchen.
Ella x
Ingredients
- 8spanish chorizo sausages(about 400g total)
- 4courgettes(medium, cut into 2cm rounds)
- 1red onion(cut into wedges)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsmoked paprika
- 1 teaspoondried oregano
- 1lemon(zest and juice)
- ½ teaspoonred chilli flakes
- to tastesea salt
- to tasteblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 220°C (200°C fan). Pat the chorizo sausages dry with paper towels to help them brown properly.
Tip: Dry chorizo will develop a beautiful caramelized crust during roasting.
- 2
In a large roasting pan, combine the olive oil, minced garlic, smoked paprika, oregano, lemon zest, and red chilli flakes. Mix well to create a fragrant oil base.
Tip: This aromatic mixture will coat and flavor both the chorizo and courgettes.
- 3
Add the chorizo sausages and courgette rounds to the pan, tossing gently to coat them with the oil mixture. Scatter the red onion wedges throughout.
Tip: Don't worry if everything isn't perfectly coated—it will distribute as it cooks.
- 4
Season generously with sea salt and black pepper, then transfer to the preheated oven. Roast for 25-30 minutes, stirring halfway through, until the chorizo is browned and courgettes are tender with light golden edges.
Tip: The vegetables should be soft but still maintain some texture.
- 5
Remove from the oven and squeeze fresh lemon juice over the entire dish while still hot. Taste and adjust seasoning if needed.
Tip: The lemon juice brightens the rich, smoky flavors beautifully.
- 6
Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve immediately while everything is hot and the flavors are most vibrant.
Tip: This dish is best enjoyed fresh from the oven, but leftovers can be enjoyed cold as a salad the next day.
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