Zucchini & Potato Stew

Its zucchini time again and as usual we have way too many plants and I’m constantly looking for new ways to use them all. The recipe is based in one by Stephanie Alexander and is quick to make and very tasty.

4 tbsp olive oil

1 onion, finely sliced into rings

6 large potatoes, peeled and cut into small dice

2 garlic cloves, crushed

½ tsp crushed chili

4 zucchini, 1 cm dice

¾ cup vegetable stock or water

1/4 cup basil, coarsely chopped

Lemon juice to serve

Shaved parmesan cheese to serve

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.