Zucchini Stufati (Stew) Recipe

Name: Zucchini Stufati (Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small zucchini; 3 tablespoons oil; 1 onion, chopped; 1 garlic clove, minced; 2 plum tomatoes, blanched and peeled; 1 cup celery leaves, chopped; 1/4 cup fresh parsley, chopped; 4 fresh basil leaves; 3 potatoes, cubed; salt and pepper

Servings: persons

3 small zucchini
3 tablespoons oil
1 onion, chopped
1 garlic clove, minced
2 plum tomatoes, blanched and peeled
1 cup celery leaves, chopped
1/4 cup fresh parsley, chopped
4 fresh basil leaves
3 potatoes, cubed
salt and pepper

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.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 small zucchini, 3 tablespoons oil, 1 onion, chopped, 1 garlic clove, minced, and more.

Yes, Zucchini Stufati (Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Stufati (Stew)

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