From thekitchn.com. Ready in under 30 minutes. Serves 4.

1 teaspoon olive oil
4 ounces Spanish chorizo, cut into 1/3-inch cubes
4 medium summer squash, cut into 3/4-inch cubes
1 lime, zested and juiced
1/2 cup loosely packed cilantro, roughly chopped
Salt and pepper to taste

Heat the olive oil over a medium-low heat in a large skillet and add the chorizo. Cook for 5 minutes, until the fat has rendered out and the chorizo is slightly crisp. Transfer the cooked chorizo to a plate, but leave behind the oil.

Add the cubed zucchini to the hot skillet and increase the heat to medium. Sauté the squash, tossing occasionally, until browned and soft, about 10 minutes. Stir in the lime juice, lime zest, cilantro and cooked chorizo. Season to taste with salt and serve.

Recipe Notes
Vegan Version: Leave out the chorizo, increase the olive oil to 1 tablespoon and include 1/2 teaspoon of smoked paprika when adding the lime and cilantro.