Zucchini and Onion Casserole

[Guest guest]

Zucchini and Onion Casserole

 

Serves 4

 

3/4 cup olive oil

1 lb onions, thinly sliced

3 lb zucchini (courgettes), peeled and cut into small chunks

Salt

1 teaspoon oregano

 

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.

 

Jenn B aka Mom2Sam and Tiny

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