Zucchini with Poblano Peppers and Chorizo

Name: Zucchini with Poblano Peppers and Chorizo
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 5 zucchini; 3 poblano peppers; 9 oz chorizo (about 250 grams); 1/4 onion; 1 garlic powder cube; 1/4 cup water (60 ml); Salt, to taste

Mona Sax @cook_12024517

It was a long weekend, I didn't know what to cook, so I improvised something tasty and budget-friendly with what I had at home.

Mona Sax @cook_12024517

It was a long weekend, I didn't know what to cook, so I improvised something tasty and budget-friendly with what I had at home.

Saved

Ingredients

45 minutes

Serves 2 servings

5zucchini
3poblano peppers
9 ozchorizo (about 250 grams)
1/4onion
1garlic powder cube
1/4 cupwater (60 ml)
Salt, to taste

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Steps

45 minutes

1

Cook the chorizo with 2 tablespoons of oil and the onion sliced into strips for 25 minutes. Dice the zucchini and set aside.
2

Roast the poblano peppers on the stove, then place them in a sealed bag for 15 minutes. Peel off the skins, slice into strips, and set aside.
3

Once the onion is translucent and 25 minutes have passed, add the diced zucchini, garlic powder cube, salt, and half of the water. Cook over low heat for 10 minutes.
4

When the zucchini is tender, add the poblano peppers and the remaining water. Cook for another 10 minutes, then turn off the heat. Serve and enjoy.