Stewed Zucchini and Onions

Stewed Zucchini And Onions

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Vicki Butts (lazyme)


This is a simplified version of a dish called Zarangollo Murciano (stewed zucchini & onions) that is popular in the Murcia area of Spain. It can also be prepared with eggs added.


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15 Min
20 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2
    garlic cloves, minced
  • 1 medium
    onion, slivered
  • 1/2 tsp
    sweet paprika
  • 1 1/2 lb
    zucchini, cut into 1/4-inch slices
  • ·
    salt and freshly ground black pepper, to taste
  • 1 Tbsp
    fresh oregano leaves (or 1/2 teaspoon dried oregano)

How to Make Stewed Zucchini and Onions


  1. Heat the oil in a medium saute pan over medium heat.
  2. Add the garlic and onion and saute for about 2 minutes, then cover and cook slowly for 10 minutes.
  3. Stir in the paprika and zucchini. Add the salt, pepper, and oregano. Cover and cook over low heat for 10 minutes, or until the zucchini is softened and done to taste.

Printable Recipe Card

About Stewed Zucchini and Onions

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tag: Quick & Easy

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