Courghetti With Chorizo-bolognese

Taste this delicious, gluten-free meal, where the pasta has been replaced with zucchini.




For 4 servings

1 kg of zucchini
2 tablespoons of olive oil
1 teaspoon of salt


1 large carrot
1 yellow onion
2 cloves of garlic
2 tablespoons of olive oil
270 g of fresh chorizo
500 g of crushed tomatoes + 1 dl of water
3 tablespoons of chopped leaf parsley
1 cup of grated parmesan + more for serving
salt and freshly ground black pepper


Heat the oven to 200 degrees. Scale and finely chop the carrot, onion and garlic. Heat the oil in a large pan and first sauté for about 4-5 minutes on medium heat. Add the onion and the garlic, and let it cook for a few minutes. Remove and set aside.

Divide the sausage lengthwise and dig out the meat. Chop it into small pieces and cook for a few minutes in the same pan until slightly brown. Add the vegetables.

Pour in the tomatoes and dilute them with water. Let it simmer for 10 minutes without a lid. Add the parsley and the parmesan. Season with salt and pepper.

Slice zucchini into long strips, circa 4 millimeters thick, and fold into the vegetable mix. Put them on a plate in a layer and swirl over some oil and salt.

Let cook for 8-10 minutes until they are soft but still slightly crispy. Serve with the sauce and lots of parmesan!

click for recipe
Writer, Stylist
Liselotte Forslin är en matkreatör, receptutvecklare och skribent för både dagspress och månadsmagasin som Damernas värld eller SvD. Matstylist samt propstylist för egna och andras recept i redaktionella samt kommersiella sammanhang. Hon medverkar framför och bakom kameran tillsammans med fotograf och har TV- och radio-erfarenhet med t.ex. TV4.
read more
Photographer working mainly with food and everything around food which includes traveling, people, nature, anything actually. Making images for magazines, Swedish and international, cook books and advertising agencies.
read more
MORE FROM Food & Wine