Directions 5 steps | 55 Minutes
Heat one tablespoon of olive oil in a pan and sauté the chorizo over low heat for 5 minutes. Remove with a slotted spoon.
Add the remaining olive oil to the pan. Add the onion and bell pepper to the pan and cook over low heat, stirring occasionally, for 10 minutes or until the onion and peppers are softened. Season to taste with salt and pepper.
Add the zucchini and tomato to the pan and stir together. Cover the pan and simmer for about 25-30 minutes. Stir the chorizo back in the pan.
After simmering, season to taste with salt and make any necessary adjustments. Serve into bowls.
Serve the pisto manchego topped with shaved or grated manchego and chopped parsley or cilantro. Enjoy!