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Zucchini Vegetable Stew




Source of Recipe


cookingvillage.com Carolyn Coogan


Recipe Introduction


A hearty and delicious vegetable dish. The perfect side dish to chicken or pasta


List of Ingredients




3 zucchini -- cut into 3/4-inch chunks
2 carrots -- peeled and sliced 1/4 inch thick
1 ripe tomato -- seeded and chopped, or 1 can (8 ounces) diced tomatoes -- drained
1 garlic clove -- crushed
1/2 cup vegetable broth
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 all-purpose potatoes -- peeled and cut into 1/2-inch dice
1/4 cup chopped fresh basil

Shaved Parmesan cheese for serving


Preparation Time: 15 minutes  
Cooking Time: 25 minutes  
Serves 4





Recipe



1. In a medium saucepan over medium-low heat, combine the zucchini, carrots, tomato, garlic, broth, salt and pepper. Cover and simmer, stirring occasionally, for 10 minutes.


2. Stir in the oil and potatoes; cover and cook until the vegetables are tender, about 15 minutes.


3. To serve, stir the basil into the vegetable mixture. Ladle the stew into serving bowls. Top with the shaved Parmesan, if desired.

Sherry in Missouri
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