One-Pot Wednesdays: Zucchini Stew

Kim Conte
2

one-pot zucchini stewHere's the thing about my grandmother: She's a fantastic cook, but she doesn't use recipes. She just "knows" exactly how to do it. Which is fine if you're her; but if you are her curious granddaughter who's trying to replicate her meals, man, it's frustrating! Do you know someone like this?

Anyways, I asked my grandma to share her favorite one-pot meal, and she told me how to make Zucchini Stew—just in time for the end of summer. I think I got it right!

It's very Italian, and very delicious...

Zucchini Stew (serves 4)

1 small onion, diced

1 clover garlic, diced

3 medium zucchini, cut into 1-inch cubes

1 can crushed tomatoes

Handful of fresh sweet basil (regular fresh basil works, too, or substitute 1 tablespoon dried basil)

1 tablespoon sugar

Salt

Pepper

2 tablespoons oil

1-4 eggs (optional)

In large saucepan, heat oil over medium heat. Lightly brown onion, garlic, and zucchini in oil until soft. Add crushed tomatoes. Season with salt and pepper. Add sugar and sweet basil. Taste, and add more sugar if needed. Once the tomato mixture boils, turn heat down to low. Cover. Cook until zucchini is tender (about 20 minutes).

Optional step: Once zucchini is cooked to desired tenderness, crack 1-4 eggs directly into the sauce. The hot sauce will poach the eggs (about 3-5 minutes depending on how hard you like your eggs).

Serve with good Italian bread.

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