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“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
SERVES:
6
YIELD:
1 stew
UNITS:
US

Ingredients Nutrition

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.

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