Zucchini Stufati Stew Recipes

ITALIAN ZUCCHINI STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
• Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
• Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
• Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
• Serve with additional Parmesan and crusty bread.

ZUCCHINI STUFATI (STEW)

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.

ZUCCHINI ITALIAN-STYLE

Steps:

• In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
• Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
• Add zucchini and continue cooking until potatoes are fork-tender.
• Remove from the heat and allow rest.
• In a bowl, beat eggs with grated cheese.
• Using a whipping motion, intergrate the egg mixture into the zucchini.
• The eggs will quickly cook and mixture will become thick.
• A one dish meal served with a salad and a crusty country loaf.
• Enjoy!