Zarangollo Murciano (Stewed Zucchini With Onion) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish is from the Murcia area of Spain. It can be made with or without the eggs. Serve hot or at room temperature with crusty white bread and a glass of wine. Ingredients:
6 tablespoons olive oil |
2 garlic cloves, minced |
3 yellow onions, finely chopped |
2 lbs zucchini, diced small |
salt, pepper |
2 teaspoons oregano |
6 eggs (optional) |
Directions:
1. In a pan heat 1/2 of the oil and cook garlic and onions for about 15 minutes or until soft and translucent.
2. In a second pan heat the remaining oil and saute zucchini for about 15 minutes or until soft and releasing liquid. Drain and add to the onion pan.
3. Season with salt,pepper, oregano and continue cooking for about 5 minutes.
4. Optional: At this point you could crack the eggs onto the veggie mixture and heat until the whites are set.
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