Zucchini Italian-Style

This heavy healthy vegetable stew is from an old family recipe. Served alone or as a side dish, it can be made in advance, as the taste develops as it rests. This substantial meal is easy to make and tastes great! Enjoy.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 5  large zucchini (small cubed)
• 5  large potatoes (small cubed)
• 2  large onions (finely chopped)
• 6  cloves fresh garlic (coarsely chopped)
• 3  tablespoons  chopped Italian parsley
• 1  can plum tomato
• 3  eggs, beaten
• 2  cups  grated parmesan cheese
• 2  teaspoons salt
• 1  teaspoon black pepper
• 1  teaspoon red pepper flakes
• 2  teaspoons dried basil or 1⁄4 cup  fresh chopped basil
• 1⁄4 cup olive oil
• 1  can tomato paste
• 2  teaspoons garlic powder
• 2  teaspoons onion powder
• 1  tablespoon dried oregano

Directions

1. In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
2. Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
3. Add zucchini and continue cooking until potatoes are fork-tender.
4. Remove from the heat and allow rest.
5. In a bowl, beat eggs with grated cheese.
6. Using a whipping motion, intergrate the egg mixture into the zucchini.
7. The eggs will quickly cook and mixture will become thick.
8. A one dish meal served with a salad and a crusty country loaf.
9. Enjoy!