This was easy though slow and may be a good candidate for the slow cooker or Instant Pot. I was able to break up the zucchini with a plastic potato masher. One kid gave it 4 stars, as did I. The other kid gave only 3 because of the texture. We used vegan (No Evil brand) chorizo, which was on sale. Like the other veggie chorizo brand we’ve tried (Upton’s), it has good flavor but gets mushy in soups/stews. Will try this recipe again the next time meat (chicken or pork) chorizo goes on sale. To give the dish more Mexican-style flavor, we added 1/2 tsp lime juice per serving and garnished with blue corn chips and fresh cilantro.