Lunchbreak: P. C. Marotta makes zucchini stufati

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

P. C. Marotta

To purchase a copy of the book:

Brooklyn Italian: A Memoir of Recipes of Days Gone by

Zucchini Stufati

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

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s