Zucchini in umido / Slow-braised Zucchini

Zucchini in umido / Slow-braised Zucchini

Here's a dish with the last of summer's bounty which I made a while ago. You can also poach an egg in the cooking liquid, by adding the egg about four minutes before the dish is finished.

Zucchini in umido / Slow-braised Zucchini

Adapted from Hauptmahlzeit Zucchini by Claudio from Anonyme Köche

Ingredients:

2 small zucchini, cut into half-inch slices
1 onion, diced
olive oil
2 ripe tomatoes, skins removed and coarsely diced
2 cups water
salt, pepper, nutmeg

Method:

Fry the onion in olive oil until translucent. Add the zucchini and fry until it takes some colour.
Add the tomatoes, water and salt, pepper and nutmeg to taste. Let simmer on low-low heat for about 20 minutes.