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Zucchini and Onion Casserole

Source: The Heritage of Spanish Cooking
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4
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 lb onions, thinly sliced
3 lb zucchini, peeled and cut into small chunks
1 teaspoon oregano
Zucchini and Onion Casserole Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 450
Sodium: 14mg
Fiber: 6g
Carbohydrates, Total: 20g
Protein: 5g
% Cal. from Fat: 82%
Fat. Total: 41g
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