Zucchini Stufati (Stew)

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READY IN: 30mins
SERVES: 6
YIELD: 1 stew
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cube the zucchini and set aside.
  • heat the oil in a large heavy pot. Saute the onion. When almost golden, add the garlic and brown lightly.
  • Add the tomatoes, celery leaves, parsley and basil.
  • Simmer for 5 minutes, then add the potatoes and 2 cups of water.
  • Cook about 10 minutes before adding the cubed zucchini and seasoning.
  • Cook until tender or approximately 10 minutes.
  • Variation:
  • 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.
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