We’re currently in the middle of a glut of courgette (otherwise known as zuccini) and trying to find all sorts of different ways to use it. This is a recipe I came across recently (and then amended slightly) that is quick and easy. Obviously you can amend it to suit your taste .. and if you want something REALLY quick, substitute the beetroot for something else.
You will need:
- Enough pasta to serve 4 … I use pasta twists, but anything will do.
- 2 medium courgette, washed and ends chopped off.
- 1 large beetroot, rinsed and ends chopped off.
- about an inch long piece of chorizo (I use the spicy type)
- Some grated cheese, to taste.
- Pre-heat the oven to around 190c.
- Chop the beetroot into inch sized chunks. You don’t need to peel it. Place the pieces on a baking tray and season with salt and pepper. Normally you would cover with a bit of oil, but I forgot and it turned out that dry roasted is very nice .. so I would recommend leaving out the oil. Put in the oven for around 30-45 minutes, until it has started browning on the edges and is fairly soft on the outside, but still a bit of bite in the middle.
- Grate the courgette using a fairly large sized grater, and place in a colander over a bowl. Sprinkle some salt and give it a mix, then allow it to drain some of the moisture off for around 10-20 minutes.
- When the beetroot is done, remove and allow to cool a bit, before chopping into smaller pieces .. around 1cm in size.
- Once the courgette has had time to drain, give it a good squeeze to get as much moisture out at possible.
- Prepare the pasta as per the packet … usually boil for around 7-10 minutes. Then drain.
- Chop the chorizo into little pieces, add to a hot dry non-stick frying pan and fry until it starts to brown and the oil is coming out.
- Add the grated courgette and fry for a few minutes, then add most of the grated cheese. Keep cooking until the cheese has melted, and add the beetroot. add in the cooked pasta and give it a thorough mix.
- Serve in bowls with a little more grated cheese over the top.
I added beetroot simple because we had some in the garden that needed eating, but it added a nice sweetness to the dish, and offset the spiciness of the chorizo. Our beetroot were golden ones, so didn’t “bleed” – I haven’t tried it with normal red ones, but I’d expect the red to colour the dish somewhat.
You could simplify the dish further by not including the beetroot .. I would suggest instead either red or yellow pepper to add colour, added just after the chorizo.
I used the spicy (picanté) chorizo, but if you find this too spicy, feel free to use the mild version.