Zucchini Stufati - Zucchini Stew

3 tablespoons olive oil

1 onion, chopped

1 clove garlic, chopped

1 can (28 ounces) diced Italian tomatoes

1 cup celery leaves, chopped

¼ cup fresh parsley, chopped

4 fresh basil leaves, chopped

3 small potatoes, cubed

3 small zucchini, cubed

Salt and pepper to taste

Heat the oil in a medium to large pot over medium-high heat. Saute the onion. When almost golden, add the garlic and brown lightly. Add tomatoes, celery leaves, parsley and basil; simmer 5 minutes, then add the potatoes and 1 cup of water. Cook about 15 minutes before adding the zucchini and seasoning. Cook until tender; about 20 minutes.

Serves six.