2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, slivered
1/2 teaspoon sweet paprika
1 1/2 pounds zucchini, cut into 1/4″ slices
Salt to taste
Freshly ground black pepper to taste
1 tablespoon minced fresh oregano leaves or 1/2 ts dried
Heat the oil in a shallow casserole. Sauté the garlic and onion a minute or two, then cover and cook very slowly 10 minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and oregano, cover, and cook over a low flame for 10 minutes, or until the zucchini is done to taste.
