Zucchini Stufati (Stew)

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.