Serves: 4
Total Calories: 187
1 Scrub the zucchini with a brush under cold running water. Trim off the ends. Cut the zucchini into bite-size pieces.
2 In a large saucepan, cook the onions in the oil over medium heat until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
3 Add the tomatoes, zucchini, potatoes, and salt and pepper to taste. Cover and cook, stirring occasionally, 30 minutes or until the potatoes are very tender. Add a little water if the mixture seems dry.
4 When the ciambotta is done, remove from the heat and stir in the basil. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Stew recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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