This is an Italian squash stew that has been one of my favorite childhood & adult recipes – passed down from generation to generation it changes and is easily adaptable to likes/dislikes and freshness of vegetables. That said, these vegetables and amounts are more like loose guidelines than an exact measurements!
2 large zucchini, cut in cubes or ½ circles
2 medium yellow squashes, cut in cubes or ½ circles
1 large potato, cut into cubes
1 onion, chopped
5 cloves of garlic, crushed
1 pepper (green or red..) chopped
Green beans, fresh or frozen work
Olive oil, enough to cook with
Fresh basil (the more the better!)
Lima beans (optional ) or Chick peas (optional) or neither!
1 large can of Diced Tomatoes (or 1 lb of fresh tomatoes chopped – if you have enough in the garden)
Any other vegetables that are fresh or you love – for instance, if you have some fresh sugar snap peas, spinach, eggplant etc. add them in!
- Add all vegetables (except tomatoes) in a large pan with olive oil. Cover & cook on medium-low for about 20-30 minutes – until vegetables are soft looking
- Add in tomatoes (and basil if you haven’t already) season with salt & pepper to taste
- Cover and simmer for another 30 minutes – the longer the better the flavors simmer together..
- Serve in a bowl with fresh bread to dip! YUMMMM!