Zucchini Stufati (Stew)

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 :)

• Ready In: 30 mins
• Serves: 6
• Yields: 1 stew

Ingredients

• 3  small zucchini
• 3  tablespoons  oil
• 1  onion, chopped
• 1  garlic clove, minced
• 2  plum tomatoes, blanched and peeled
• 1  cup celery leaves, chopped
• 1⁄4 cup fresh parsley, chopped
• 4  fresh basil leaves
• 3  potatoes, cubed
•  salt and pepper

Directions

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.