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Recipes - Greek style potato zucchini and green bean stew
A great end-of-summer stew. It's traditionally eaten with chunks
of feta cheese and some crusty bread. You might like to crumble a small amount of feta over the top of each serving, or leave it out altogether for those who don't eat cheese. A fresh, crusty bread to soak up this stews tasty broth is a must! To round out the meal, serve a big green salad with some chickpeas tossed in. Fresh corn on the cob is also welcome.
Quantity
8
Quantity Unit
cups
Servings
Prep Time (minutes)
20
Cook Time (minutes)
20
Ready In (minutes)
40
Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted.
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saut%E9 until it is golden, about 5 minutes. Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.
2
Add the green beans and another 1/2 cup water; simmer, covered, for another 5 minutes.
3
Slice the zucchini in half lengthwise, then into 1/2-inch-thick chunks. Add it to the pot along with the tomatoes, and oregano. Simmer over low heat for 15 minutes, or until the vegetables are just tender.
4
Stir in the fresh herbs, then season with salt and pepper. Serve in shallow bowls and pass around the optional feta cheese to sprinkle over the stew. This stew is also good served just warm rather than hot.
