Zucchini and Onion Casserole
- Active Time 10m
- Total Time 40m
A great variety of simple, traditional dishes is made with the extraordinary produce of the huertas of Murcia, picked from the gardens immediately before cooking. If the broth (stock) is strained off - delicious soaked up on hunks of bread - the vegetables can be used to make a chunky, round omelet or maybe served with fried eggs, or charcoal-grilled chops.
- 3/4 cup olive oil
- 1 pound onions, thinly sliced
- 3 pounds zucchini, peeled and cut into small chunks
- 1 teaspoon oregano
Heat the oil in a heatproof casserole and add the onion. Turn the heat down, cover and cook very slowly. When the onion starts to soften, add the zucchini, mix well, cover and cook over low heat for 20-30 minutes.
Add a little salt and the oregano. Cook for another 10 minutes and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
450 calories; 41g total fat; 0mg cholesterol; 14mg sodium; 20g carbohydrates; 6g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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