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. ---------------------------------------------------------------------------
Nutrition
Ingredients
