Summary

Ingredients

• 600 g zucchini, 3 small or 1 lare, approx.
• 1 medium onion (s), halved, sliced
• 3 clove (s) garlic, peeled, halved
• 15 ml olive oil, virgin, good quality, approx.
• 3 slices Black Forest ham, thin
• Salt and pepper from the mill
• 12 olives, black, halved

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Instructions

1. Fry the onion and the garlic pieces in a large deep pan in plenty of olive oil until translucent. I like to use a heavy, deep 24 cm pan with a glass lid or larger.
2. Cut the zucchini into slices 2 - 3 cm thick and cut in halves or quarters depending on the size. When the onions are translucent, add the zucchini pieces to the pan and season with salt and pepper to taste. Spread the chopped ham and the halved olives on top.
3. Then put the lid on and cook the vegetables over medium heat for about 15 minutes. After approx. 15 minutes, turn the heat down and just keep it a little warm.
4. I usually leave the vegetables to rest for about 10-30 minutes. As a side dish, I recommend boiled potatoes, which I prepare during the rest period.
5. In this way I also like to use slightly larger zucchini from the garden. If you like, you can also add a little lovage, thyme or marjoram to taste, depending on your mood.
6. A little tip: Do not prepare too little, the pan is usually empty faster than you think!