RECIPE TITLE "Zucchini
and Onion Casserole Recipe"
Source: The Heritage of Spanish Cooking,
courtesy of Cooking.com
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.
3/4 cup olive oil
1 lb onions, thinly sliced
3 lb zucchini, peeled and cut into small chunks
1 teaspoon oregano
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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
Recipe reprinted by permission of Weldon Owen. All rights reserved.