Total Time
Prep 10 mins
Cook 20 mins

Zucchini Stew from The Roseto Cuisine Cookbook. Posted for ZWT 7. I think this would be nice with a little lemon juice and zest also :)

Ingredients Nutrition


  1. Cube the zucchini and set aside.
  2. heat the oil in a large heavy pot. Saute the onion. When almost golden, add the garlic and brown lightly.
  3. Add the tomatoes, celery leaves, parsley and basil.
  4. Simmer for 5 minutes, then add the potatoes and 2 cups of water.
  5. Cook about 10 minutes before adding the cubed zucchini and seasoning.
  6. Cook until tender or approximately 10 minutes.
  7. Variation:.
  8. When stew has cooked, beat 4 eggs with 1/3 cup of Romano cheese. Add to stew and cover. When eggs puff (a few minutes) remove from heat.