Stewed Zucchini And Onion Recipe - Cooking Index
Stewed Zucchini And Onion Recipe - Cooking Index
A somewhat simplified rendition of a dish that often includes tomato, peppers, and potatoes and was a favorite of field workers in Murcia, who could find all its ingredients literally within reach. This recipe comes from Rincon de Pepe, an excellent restaurant in the city of Murcia.
Type: Cheese, Eggs, Vegetables| 2 tablespoons | 30ml | Olive oil |
| 2 | Garlic cloves - minced | |
| 1 | Onion - slivered (medium) | |
| 1/2 teaspoon | 2.5ml | Imported sweet paprika |
| 1 1/2 lbs | 681g / 24oz | Zucchini - cut into 1/4" slices |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | Minced fresh oregano leaves |
| (or 1/2 teaspoon dried oregano) |
Heat the oil in a shallow casserole. Saute the garlic and onion a minute or two, then cover and cook very slowly 10 minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and oregano, cover, and cook over a low flame for 10 minutes, or until the zucchini is done to taste.
This recipe yields 4 servings.
Source:
DELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas
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