Zucchini Stufati Stew Recipes

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!

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

ITALIAN SAUSAGE ZUCCHINI STEW

Steps:

• Brown sausage, drain off fat.
• Add celery and cook for 10 minutes, stirring occasionally.
• Add all remaining ingredients and cook covered for 10 minutes more.
• Simmer for 30 minutes, or until zucchini is tender.
• (If you use Italian sausage, the longer you cook it, the hotter it gets).

CA COOTS (ITALIAN ZUCCHINI STEW)

Steps:

• 1. Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley
• 2. In large pot, place enough oil to cover bottom of pot. Add minced garlic and saute in pot over medium heat for 2 minutes. Layer veggies in this order: Carrots, Potatoes, Bell Peppers, Zucchini, Parsley and canned tomatoes (do not drain). Add salt (I usually use about 1/2 tablespoon) DO NOT STIR.
• 3. Let cook for about 45 minutes to an hour (until all veggies are soft). When veggies are cooked, stir and serve with parmesan cheese and french bread.

ZUCCHINI STEW - VEGETARIAN

Steps:

• Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
• Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
• Add remaining ingredients; stir to combine.
• Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.