Zucchini Chorizo Butter Stew

Zucchini Chorizo Butter Stew

Megan Main Dishes, Soups and Stews, Whole Food Recipes 20 Comments

With a short 15 minute prep time, the complex flavors in this stew are deceptive.Β  Here’s how the components achieve their success:

The butter performs magic. It makes an otherwise spicy stew into (even child-friendly) comfort food. It mellows the spices and makes the dish creamy.

Zucchini, similarly, through a long, slow cook becomes soft and forms the stew-like base. I know many are squeamish about over-cooked zucchini. In this recipe we are not going for al dente. The zucchini plays the role of porridge or rice; it’s the cozy, thick foundation on which the spices and meat luxuriate.

Finally, there is hardly an easier dinner than this one. Already prepared chorizo is fast food. Perfectly spiced meat flavors the whole stew, taking the work away from you.

To find sustainably-sourced spiced meat, make sure there is no dextrose or added sugar.Β  I like Mulay’s brand, which we find at Natural Grocers. I also like this Bison Chorizo (affiliate link), which can be ordered, if you need online provisions. You may even have a local pasture-raising pig farmer who makes his/her own chorizo.

For a delicious weeknight meal with very little prep, here’s the bone broth-based stew: spicy, creamy and satisfying!

 

For a delicious weeknight meal with very little prep, here's the bone broth-based stew: spicy, creamy and satisfying!

 

Zucchini Chorizo Butter Stew
Yum
Print Recipe
Servings Prep Time
6-8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
6-8 servings 15 minutes
Passive Time
1 hour
Zucchini Chorizo Butter Stew
Yum
Print Recipe
Servings Prep Time
6-8 servings 15 minutes
Passive Time
1 hour
Servings Prep Time
6-8 servings 15 minutes
Passive Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Cut zucchini into 1/2" slices. Place in medium-large size saucepan. Add bone broth. Heat broth over high heat; then reduce heat to low and cover. Simmer zucchini 30 minutes.
  2. Slice peppers thinly. Add peppers and chorizo to pot. Break up meat with a spatula into simmering broth. Mix peppers in as well. Continue to break up all meat into small pieces. Replace lid and simmer 20 minutes.
  3. Stir the stew at this point, making sure all meat is broken up, allowing zucchini to break up and fall apart. Cook, covered, an additional 10 minutes over low heat, stirring occasionally.
  4. Stir in butter, allowing it to melt and mix in completely. Serve.
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Zucchini Chorizo Butter Stew

 

  • Gorgeous pic! Looks delicious. Like the combination of ingredients and appreciate your reasoning for each one. Can’t wait to try it! You know me Megan, I’ll need to add some herbs! Thanks!

  • Jessica from SimplyHealthyHome

    This looks great. I can’t wait for summer squash to come in. πŸ™‚

  • Marjorieann1977

    Such a short list of ingredients, but a delicious looking stew! I love chorizo. Pinned πŸ™‚

  • jennifermargulis

    This looks so amazing, Megan. I want to make it! Better yet, I want to come to your house for dinner tonight.

  • This looks like the perfect way to use some two quart sized bags of sliced zucchini I have taking up space in my freezer. I also have some local chorizo and bone broth! Thank you!

  • Dina-Marie @ Cultured Palate

    This looks delicious! With garden time right around the corner, I am always looking for ways to use zucchini (very prolific for us!) and bone broth is always in season!

  • Chloe

    This looks lovely and simple! I’ve never used chorizo before. Looking at the ingredients, I definitely want to try it once I add nightshades back in! Looks delicious.

  • Megan Stevens

    Great, Chloe! πŸ™‚ Thank you.

  • Megan Stevens

    Good points! Yes, LOVE zucchini harvest each year!

  • Megan Stevens

    Oh so glad!!

  • Megan Stevens

    Ashland isn’t that far! πŸ˜‰

  • Megan Stevens

    Thanks, Marjorie; yes, so easy and quick with only 5 ingredients! πŸ™‚

  • Megan Stevens

    Me too! It’s my favorite.

  • Megan Stevens

    Thanks, Carol!! Yes, fresh chives for this one, IMO. πŸ˜‰

  • I made it tonight and it turned out delicious! I had two big bowls. πŸ™‚ The only change I made was to add diced yellow onion at the beginning and then chopped cabbage along with the chorizo. I was out of bell peppers, otherwise I would have used them. This was so easy!

  • Megan Stevens

    YAY!!~ It’s always so exciting when someone makes a recipe and then lets you know how it turned out! I’m so glad; and yes, I think it’s great that recipes can be flexible with what veggies we have on hand, so we can make the recipe in any season and keep it convenient. Your variations sound great. Thanks, Elaina!! πŸ˜‰

  • Rebecca Ann

    Question….would it be ok to can soup (like a tomato eggplant) ahead of time for when we start the GAPS diet? Or would it be better to freeze? Or neither?

  • Megan Stevens

    Hi Rebecca, I only have experience with freezing soup; and yes, it works great and is a wonderful idea. So helpful and convenient to have the right foods easy to access. πŸ™‚ For those busy times! I’m sure you could can them as well; I’m just not experienced with the safety issues involved with the process of canning savory food. (I’ve only canned fruits and jams.) Freezing might be better if it’s a faster, easier process; but perhaps you have more pantry storage space than freezer space. Best wishes!! πŸ™‚

  • Carol Trimmer

    I made this and it was simple and very tasty! Everyone gave it a thumbs up. I thought it might be too buttery but it was perfect. Thanks

  • Megan Stevens

    Yaaayyy!!! Thanks for the feedback, always appreciated. I’m so glad! πŸ™‚