Zucchini à la King Joe

Ingredients for 2 servings:

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

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Zucchini vegetables, also suitable for larger formats

Sauté the onion and garlic pieces in plenty of olive oil in a large, deep pan until translucent. I like to use a heavy, deep 24 cm pan with a glass lid or larger. Cut the zucchini into 2-3 cm thick slices and halve or quarter them, depending on their size. When the onions are translucent, add the zucchini pieces to the pan and season with salt and pepper to taste. Arrange the finely chopped ham and halved olives on top. Then put the lid on and cook the vegetables for about 15 minutes over medium heat. After about 15 minutes, reduce the heat and keep them just warm. I usually let the vegetables rest for about 10-30 minutes. As a side dish, I recommend boiled potatoes, which I prepare during the resting time. I also like to use slightly larger zucchini from the garden in this way. If desired, you can also season it with a little lovage, thyme, or marjoram, depending on your mood. A little tip: Don’t prepare too little, the pan usually empties faster than you think!