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      RECIPE TITLE "Zucchini and Onion Casserole Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    A great variety of simple, traditional dishes is made with the extraordinary produce of the huertas of Murcia, picked from the gardens immediately before cooking. If the broth (stock) is strained off - delicious soaked up on hunks of bread - the vegetables can be used to make a chunky, round omelet or maybe served with fried eggs, or charcoal-grilled chops.

      RECIPE INGREDIENTS

    3/4 cup olive oil
    1 lb onions, thinly sliced
    3 lb zucchini, peeled and cut into small chunks
    Salt
    1 teaspoon oregano

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.

      RECIPE METHOD

    Heat the oil in a heatproof casserole and add the onion. Turn the heat down, cover and cook very slowly. When the onion starts to soften, add the zucchini, mix well, cover and cook over low heat for 20-30 minutes.

    Add a little salt and the oregano. Cook for another 10 minutes and serve.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 450 Fat: 41g Carbohydrates: 20g
    Cholesterol: 0mg Sodium: 14mg Protein: 5g
    Fiber: 6g % Cal. from Fat: 82% % Cal. from Carbs: 18%





     

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