Grandma’s Zucchini

Grandma’s Italian Zucchini Stew

(Whole 30 Compliant)

Every summer, when zucchini are in abundance fresh from the garden, I get a hankering for my gradmother’s zucchini stew.  It’s a simple dish that uses minimal energy and tastes like summer.

My grandma used to make this every time we came to visit her in the summer.  We’d spend all day at the beach and come home to a giant homecooked meal.  This zucchini dish was always a hilight and the recipe has been passed down to my mom, then to me, and now to you.  Please enjoy!

Ingredients:

2 tablespoons olive oil

1 white onion, diced

4 medium zucchini, diced

1 jar of crushed tomatoes (I like Jovial brand)

3 mint leaves

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

Warm  the olive oil in the pan.

Add the onion and cook until tender.  No need to brown it.

Once the onion is cooked, add the tomatoes and zucchini and bring to a boil.

Once it’s boiling, add the mint leaves, salt and pepper and take the pot off the heat.

Cover the pot with a lid and let sit for a 2-3 hours.  The stew will continue to cook down while it sits.

Enjoy!

*you can eat this alone, as a soup or stew, as a side dish, or you can add tuna, chicken, chickpeas, rice, quinoa etc. to your bowl. It’s very versatile and I love to dip bread in it, or top toast with it.  It’s also lovely with a sprinkle of parmesan if you can eat dairy.

How will you eat it?