Zucchini Squash and Potato Stew
Per serving
A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.
Ingredients
4 serv.Step-by-step instructions
- 1
Cut off and discard the ends of the squash.
- 2
Cut squash in half length-wise and slice into 1" pieces.
- 3
Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
- 4
Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
- 5
Finely chop the garlic.
- 6
Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
- 7
Add squash and potatoes. Saute until potatoes are somewhat softened.
- 8
Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
- 9
Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
- 10
Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
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