4-1/2 lbs zucchini finely sliced
2-1/4 lbs onions in very thin strips
2 cups olive oil
4 garlic cloves, crushed in a mortar
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.
Recipe courtesy of Spain GourmeTour magazine