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Zucchini with Onions - Zarangollo

Makes 6 servings.

Rated 3 Stars
Average Customer Rating: 3 out of 5
based on 2 reviews

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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


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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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Recipe Reviews for Zucchini with Onions
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Kylee Post  Rated 5 Stars
"I found this recipe to be very useful in my Spanish Civic & Culture class! I love it!"

Shebees  Rated 1 Stars
"Worst recipe ever. Could not believe it called for 4 1/2 lbs zucchini and 2 cups of oil and it makes 6 servings? This is enough for an army! Plus, after reviewing other Zarangollo recipes, this is the only one that doesn't call for eggs. The other recipes all instruct you to stir in beaten whole eggs so you end up with a mixture like scrambled eggs with zucchini and onions. Terrible! Would not recommend for anyone."