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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This heavy healthy vegetable stew is from an old family recipe. Served alone or as a side dish, it can be made in advance, as the taste develops as it rests. This substantial meal is easy to make and tastes great! Enjoy. Ingredients:
5 large zucchini (small cubed) |
5 large potatoes (small cubed) |
2 large onions (finely chopped) |
6 cloves fresh garlic (coarsely chopped) |
3 tablespoons chopped italian parsley |
1 can plum tomato |
3 eggs, beaten |
2 cups grated parmesan cheese |
2 teaspoons salt |
1 teaspoon black pepper |
1 teaspoon red pepper flakes |
2 teaspoons dried basil or 1/4 cup fresh chopped basil |
1/4 cup olive oil |
1 can tomato paste |
2 teaspoons garlic powder |
2 teaspoons onion powder |
1 tablespoon dried oregano |
Directions:
1. In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
2. Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
3. Add zucchini and continue cooking until potatoes are fork-tender.
4. Remove from the heat and allow rest.
5. In a bowl, beat eggs with grated cheese.
6. Using a whipping motion, intergrate the egg mixture into the zucchini.
7. The eggs will quickly cook and mixture will become thick.
8. A one dish meal served with a salad and a crusty country loaf.
9. Enjoy!
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