Lunchbreak: P. C. Marotta makes zucchini stufati

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P. C. Marotta

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Brooklyn Italian: A Memoir of Recipes of Days Gone by

Zucchini Stufati

Ingredients:
3 small zucchini cubed
3 Tbs extra virgin olive oil
1 onion, chopped
1 clove of garlic, chopped
1-29 1/2 oz. can diced tomatoes
1 cup celery with leaves, chopped
1/2 cup fresh parsley, chopped
4 fresh basil leaves, chopped
3 potatoes, cubed
salt and pepper to taste
Parmigiano-Reggiano or Pecorino Romano cheese, grated for garnish

Directions:
Heat your oil in a medium to large pot. Saute your onion, when almost golden add garlic and lightly brown. Add tomatoes, celery, parsley and basil. Simmer for 5 minutes then add your potatoes and 1 cup of water. Cook about 15 minutes then add zucchini and salt and pepper to taste. Cook until potatoes are fork tender.  Enjoy!   Serves 6

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