Zucchini Squash and Potato Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut off and discard the ends of the squash.
  • Cut squash in half length-wise and slice into 1" pieces.
  • Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
  • Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
  • Finely chop the garlic.
  • Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
  • Add squash and potatoes. Saute until potatoes are somewhat softened.
  • Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
  • Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
  • Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
Advertisement