I made this zucchini dish from Miguel Maestre's, Miguel's Tapas.
It didn't sound like much, and I was sceptical, but it was delish. I could totally see why it makes tasty and satisfying tapas. Perfect for a side dish, lunch or dinner. Breakfast even, and another recipe to use up any excess zucchinis.
Everyone seems to have SO MANY zucchinis a the moment. I can't grow them for shit! Good thing I know people who can, and they are totes happy to
Miguel says this a Murcian(where he's from) tapas dish where the zucchinis grow as big as your arm. Let me tell you, the zucchinis my neighbour successfully palms off on me, are as big as my thighs!
This is Miguel's recipe halved, otherwise I'd be eating it until the cows come home. If you are expecting an army, double the recipe and get yourself a ridiculously huge pot to cook it in.
Miguel's Rustic Zucchini Roast
2 Tablespoons olive oil
2 garlic cloves, finely chopped
2 large onions, thinly sliced
1 kg zucchini, thinly sliced
salt and pepper
2 sprigs oregano, leaves only, or 2 teaspoons dried
2 eggs, lightly beaten
Preheat oven to 170 degrees.
Heat oil in large saucepan. Add garlic for a minute on a low heat. Add onions. Cook, covered, stirring occasionally for 20 minutes.
Add zucchini, continuing to cook covered and stirring occasionally for 30 minutes.
Season with salt and pepper and add oregano.
Place mixture in a ovenproof dish and stir through eggs. Bake in oven for 15 minutes.