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Zucchini with Onions

Zarangollo

Servings: 6

Ingredients:

4-1/2 lbs zucchini finely sliced

2-1/4 lbs onions in very thin strips

2 cups olive oil

Oregano

White pepper

4 garlic cloves, crushed in a mortar

Salt

Preparation:

Heat the olive oil in a saucepan and add the garlic. Before it begins to darken, add the onion. Lower the heat and leave to cook very slowly. When the onion begins to soften, add the zucchini, stir, and cover. Cook slowly for approximately twenty minutes. Season with salt, pepper, and oregano and continue to cook until both the onion and the zucchini are soft. Drain well before serving.

by Raimundo González from the book
Recipe courtesy of Spain GourmeTour magazine

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