Squash Stew

By Corinne
September 17, 2015
Squash Stew

Author Notes: This is a simple yet satisfying recipe my mother-in-law often made. She would serve it with fried cutlets and a side of greens. It is light enough to serve even during the summer.Corinne

Serves: 4


  • 2 Zucchini (peeled and cubed)
  • 2 Potatoes (peeled and cubed)
  • 1 Onion (sliced)
  • 1 cup Tomatoes (puréed)
  • 1 handful Parsley(chopped)
  • 4 sprigs Basil (torn or sliced)
  • 1 splash Olive oil


  1. Prepare vegetables and combine with herbs in a medium stockpot. Add 1 cup of water and stir. Season with salt and pepper and dress with olive oil. Bring to a boil, stir, then simmer for about 20 to 30 minutes.
  2. Serve with freshly grated parmigiana and additional black pepper.

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