Zucchini Stufati (Stew)

Submitted by Jamilahs_Kitchen

"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: 30mins
• Ingredients: 10
• Yields: 1 stew
• Serves: 6

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.