Eats by Anna: Zuchetti With Chorizo, Tomato & Black Garlic Dressing

After a long day working what could be more perfect than an easy dinner that's also healthy and gourmet? In our latest Eats by Anna installment, Anna shares her delicious zuchetti creation that is light and full of flavour. Sounds just like our kind of thing!


This is a great quick and healthy dinner for those busy evenings we're all having. Zuchetti is my name for these spaghetti-style ribbons made with zucchini. The dish combines raw and cooked ingredients which makes for a slightly warm, not hot, dish, a lovely way to eat in the summer months. Black garlic is an amazing ingredient to get your hands on. It’s basically whole heads of garlic that have been specially fermented until they are soft and black. The flavour is complex – tart, caramelised, almost licorice-like and umami all at once. It might sound odd, but trust me, it’s delicious and a great way to pack a whole lot of flavour into all sorts of dishes, and it’s full of antioxidants. All of the top chefs are using it and now it’s easy for the rest of us to buy, try online here.


You will need:

• 4 medium zucchini, washed and trimmed
• Juice of 1 lemon
• Flaky sea salt
• 400g good quality chorizo
• 150g mushrooms, cut into quarters
• 6 smallish, ripe vine tomatoes, cut into quarters
• 1 bunch fresh coriander leaves, roughly chopped
• 3 cloves black garlic, finely chopped
• ¼ cup extra virgin olive oil
• Pinch chilli flakes
• ¼ cup toasted pine nuts



  1. Make the zuchetti using whatever tool you have. If you have the time, let the zuchetti sit in a colander over a bowl so that excess liquid can drain out. In a large serving dish, toss the zuchetti with half of the lemon juice and a teaspoon or so of flaky sea salt and set aside.
  2. Cook the chorizo in a lightly oiled frying pan until cooked through. If you’re using a good quality smoked and dried chorizo you just want to warm it through briefly, as it’s already cured. Once cooked, slice on the diagonal into bite-size pieces and add to the dish with the zuchetti.
  3. In the same frying pan, sauté quartered mushrooms in a little olive oil for just a few minutes until soft, then add a splash of aged balsamic vinegar, let it bubble up then add the mushrooms to the zuchetti, scraping any juices, into the dish. Add the tomatoes and coriander.
  4. Make the dressing by combining the black garlic, olive oil, the rest of the lemon juice, a pinch of chilli flakes or fresh chilli, seasoned with salt and pepper. Toss the dressing through the zuchetti dish, scatter over pine nuts, and serve.


• A spiraliser/horizontal slicer such as a Beringer is the best and most expensive tool for making zucchini noodles as it will make even, spiraling ribbons. I use a julienne peeler instead; it’s a cheap tool you can pick up at any good home ware store (Zyliss makes one for around $15). It peels and juliennes vegetables and fruit simultaneously. I use it often for carrot salads, zucchini noodles and to make my favourite Thai green papaya salad (Som Tam). If you have neither, just slice the zucchini into very thin strips by hand.
• You can change out elements in the dish to suit your palate and what you have to hand. Omit the chorizo for a vegetarian meal, use parsley in place of coriander, try adding a white cheese like buffalo mozzarella with black olives and semi-dried tomatoes.

Serves 3