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- 3 x medium sized zucchinis
- 2 Tbls garlic
- 2 x chorizo's , sliced
- 1/4 cup cumbled fetta
- 1 x rind of a lemon
- 1 1/2 tspn olive oil
Grate the zucchini into a bowl and mix with the lemon rind*, put to the side.
Cook the fettuccine until al dente’, drain and put aside.
Heat the olive oil in a pan and mix in the minced garlic and stir ensuring that the garlic doesn’t burn just soften and release its flavour.
Mix in the chorizo* and cook for a minute on a low heat.
Pour the grated zucchini and lemon rind in and cook until the zucchini is soft (3-4 minutes)
Mix in the herbs and lemon juice, take the mixture off the heat.
Stir through the crumbled fetta and the cooked fettuccine.
*Please note that for a lesser lemon flavour add less lemon rind
*Chorizo can also be replaced with prosciutto, which instead of being cooked at the start can be mixed in at the same time as the fetta