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Home / Recipes / Appetizers & Tapas / Zucchini with Onions

Zucchini with Onions - Zarangollo

Makes 6 servings.

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4-1/2 lbs zucchini finely sliced

2-1/4 lbs onions in very thin strips

2 cups olive oil


White pepper

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.

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

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Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
  • Medium - fruity and flavorful
  • Masterful coupage of three varieties of olives
  • Complex warm and fruity flavor
  • The La Tienda favorite
  • First cold pressed - very low acidity
All Natural
Rated 4.5 Stars
$19.95 OO-45
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