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.
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INGREDIENTS
Nutrition- 5
- 5
- 2
- 6
- 3tablespoons chopped Italian parsley
- 1can plum tomato
- 3
- 2cups grated parmesan cheese
- 2teaspoons salt
- 1teaspoon black pepper
- 1teaspoon red pepper flakes
- 2
- 1⁄4cup olive oil
- 1can tomato paste
- 2teaspoons garlic powder
- 2teaspoons onion powder
- 1tablespoon dried oregano
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DIRECTIONS
- In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
- Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
- Add zucchini and continue cooking until potatoes are fork-tender.
- Remove from the heat and allow rest.
- In a bowl, beat eggs with grated cheese.
- Using a whipping motion, intergrate the egg mixture into the zucchini.
- The eggs will quickly cook and mixture will become thick.
- A one dish meal served with a salad and a crusty country loaf.
- Enjoy!
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