ZUCCHINI STUFATI (STEW)
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 :)
Provided by Jamilahs_Kitchen
Categories Stew
Time 30m
Yield 1 stew, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 167.6, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 23.8, Fiber 3.9, Sugar 4, Protein 3.5
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5/5 (58)Total Time 1 hrCategory Main CoursePublished Apr 15, 2019
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