Zucchini was introduced to the Iberian Peninsula by the Arabs and is a specialty of Murcia. The following recipe, though simple, makes a great accompaniment to roasted chicken or grilled meats. It is important to keep the heat low to achieve a soft, delicate texture. You can turn the zarangollo into a meal by the addition of scrambled or olive oil-fried eggs.
- 6 tablespoons extra virgin olive oil
- 2 pounds zucchini, diced into 1/2-inch cubes
- Coarse salt (kosher or sea) and freshly ground black pepper
- 3 Spanish onions, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 tablespoon chopped fresh oregano
Heat a large skillet and one-half of the olive oil over low heat. Add the zucchini cubes and season with salt and pepper. Cook, stirring occasionally, for about 30 minutes, or until soft and jammy. Drain any excess liquid.
In the meantime, add the remaining oil to a second skillet. Over low heat, cook the onions and garlic for 10 minutes. Add the oregano, and continue to cook for 5 to 10 minutes more, or until the onions are golden and soft.
Combine the zucchini and onion mixtures in a serving bowl and stir gently. Serve warm or at room temperature. Leftovers can be covered and refrigerated for up to two days.
Serves 6 — Recipe adapted from food.com