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Stewed Zucchini and Onion

Recipe By: Penelope Casas
Serving Size: 4 Preparation Time :0:00
Categories: * Spanish Zucchini
Vegetables Side Dish


• 2 tablespoons Olive oil
• 2 Garlic cloves --minced
• 1 medium Onion --slivered
• 1/2 teaspoon Imported sweet paprika
• 1 1/2 pounds Zucchini --cut into 1/4" slices
• Salt --to taste
• Freshly-ground black pepper --to taste
• 1 tablespoon Minced fresh oregano leaves
(or 1/2 teaspoon dried oregano)


Heat the oil in a shallow casserole. Saute the garlic and onion a minute or two, then cover and cook very slowly 10 minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and oregano, cover, and cook over a low flame for 10 minutes, or until the zucchini is done to taste.

This recipe yields 4 servings.

Comments: A somewhat simplified rendition of a dish that often includes tomato, peppers, and potatoes and was a favorite of field workers in Murcia, who could find all its ingredients literally within reach. This recipe comes from Rincon de Pepe, an excellent restaurant in the city of Murcia.

Recipe Source:


Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey - 04-10-1997

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