45 minutes
A delightful dish from Murcia featuring caramelized onions and tender zucchini, enhanced with fresh oregano.
Large Onion, cut in half and sliced
each
tablespoons
Zucchini, thinly sliced
0 lb
to taste
Oregano, chopped
tablespoons
1. Caramelize Onion
Begin by heating a very large skillet over very low heat and adding 3 to 4 tablespoons of olive oil. Add the sliced onion to the skillet and let it cook slowly for about 15 minutes. This slow and gentle cooking will caramelize the onions, enhancing their natural sweetness. You'll know they are ready when they become soft and golden.
2. Cook Zucchini
Once the onions are caramelized, add the thinly sliced zucchini to the skillet. Sprinkle a bit of salt over the zucchini to help draw out its moisture. Cover the skillet and cook on low heat for about 30 minutes, remembering to turn the mixture occasionally. The zucchini should become very soft, releasing its juices and blending beautifully with the caramelized onions.
3. Add Oregano
After the zucchini has softened, stir in the chopped oregano. Allow the mixture to cook for an additional 10 minutes on low heat, letting the flavors meld together.
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