Smokey
02-02-2008, 08:40 PM
Zucchini & Potato Stew
4 tbsp olive oil
1 onion, finely sliced into rings - (if you cant do onion just put a little in)
6 large potatoes, peeled and cut into small dice
2 garlic cloves, crushed
½ tsp crushed chili - you can minus this
4 zucchini, 1 cm dice
¾ cup vegetable stock or water
1/4 cup basil, coarsely chopped
Lemon juice to serve - you can minus this
Shaved parmesan cheese to serve - if you cant do parmesan you can put some crushed fetta or some mozarella cheese
Heat oil in heavy based pot, add onions and cook over medium heat until soft and translucent. Add potatoes, garlic, chili, zucchini and stock. Place lid on tightly.
Cook over a low heat for about 30 minutes, or until potatoes are tender.
Season with salt and pepper to taste and stir through basil.
Top with a squeeze of lemon and sprinkle of parmesan to serve
4 tbsp olive oil
1 onion, finely sliced into rings - (if you cant do onion just put a little in)
6 large potatoes, peeled and cut into small dice
2 garlic cloves, crushed
½ tsp crushed chili - you can minus this
4 zucchini, 1 cm dice
¾ cup vegetable stock or water
1/4 cup basil, coarsely chopped
Lemon juice to serve - you can minus this
Shaved parmesan cheese to serve - if you cant do parmesan you can put some crushed fetta or some mozarella cheese
Heat oil in heavy based pot, add onions and cook over medium heat until soft and translucent. Add potatoes, garlic, chili, zucchini and stock. Place lid on tightly.
Cook over a low heat for about 30 minutes, or until potatoes are tender.
Season with salt and pepper to taste and stir through basil.
Top with a squeeze of lemon and sprinkle of parmesan to serve