1 red onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. fresh parsley, minced
1 tsp. dried oregano
3 Tbsp. olive oil
3 medium zucchini, thinly sliced
2 small potatoes, peeled and thinly sliced
Sea Salt and pepper, to taste
2 fresh tomatoes (1 cup of canned, drained, may be substituted)
Parmesan cheese, grated, to taste
Fresh parsley, chopped, for garnish
Sauté onion, garlic, parsley and oregano in skillet with oil over high heat. Make sure to caramelize the onions and garlic, being careful not to burn them.
Add zucchini and potatoes and reduce heat to medium.
Stir occasionally and cook for about 15 minutes.
Season to taste with salt and pepper.
Add tomatoes, cover, and simmer slowly for about 15 minutes more.
The zucchini and potatoes will become soft and brown.
Serve with grated Parmesan cheese and fresh parsley.