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Title: Stewed Zucchini And Onion
Yield: 4 Servings

Ingredients

      2 tb Olive oil
      2    Garlic cloves; minced
      1 md Onion; slivered
    1/2 ts Imported sweet paprika
  1 1/2 lb Zucchini; cut into 1/4"
           -slices
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1 tb Minced fresh oregano leaves
           (or 1/2 teaspoon dried
           -oregano)

Instructions

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:
­DELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas (c) 1996
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 -
jpmd44a@prodigy.com

04-10-1997

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Contributor: Penelope Casas

Preparation Time: 0:00

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