Italian-Style Zucchini Stew

When fall arrives, I inevitably think Zucchini Stew. This is a recipe from my childhood, tied to the harvest season as far back as my memory reaches. My mother made this every autumn, when the zucchini had reached mammoth proportions and were falling off the vine. The seasonings are classic Italian – basil, oregano, bay leaf – and I remember coming home after school to find the house warm with their aromas, and a large pot of this healthy all-vegetable stew simmering on the back of the stove.

This dish has even deeper sentimental value, though. The original recipe was my paternal great-grandmother’s, and the card in my mother’s recipe box is written in Great-Grandma’s delicate, old-fashioned script. I remember eating this at her house, too – the big, white, drafty farmhouse where my grandparents still live today. My grandma still makes this stew as well, and so its seasonal presence has been a constant in my life.

Last week, I made this for the first time since Eli and I began dating. I served it alongside roast chicken, and was surprised when he said he thought it was a dish he could eat on its own as a meal. Perhaps I shouldn’t have been so shocked, in spite of Eli’s solid carnivorism – Zucchini Stew is hearty, flavorful, and filling. It certainly doesn’t need meat in order to stand on its own.

All it needs as accompaniment is some crusty whole grain bread (like my Easy Oatmeal Bread), or a slice of sweeter Zucchini Bread or Pumpkin Bread. With a glass of apple cider alongside, you have a perfect fall meal.

Italian-Style Zucchini Stew

2 tablespoons olove oil
2-3 cloves garlic, minced or pressed
1 large sweet onion, chopped
1 green bell pepper, chopped
6 cups zucchini, sliced
42 ounces canned diced tomatoes
2 teaspoons dried basil (or a large handful of fresh if you can get it, chopped)
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon kosher or sea salt (add more if needed, to taste)
1/4 teaspoon freshly ground black pepper
Feshly grated parmesan for serving

In a large soup pot, sautee the garlic, onion, and green pepper in olive oil over medium-high heat until tender. Add the zucchini, tomatoes, and seasonings, and bring to a simmer over medium heat. Add 1-2 cups water if more liquid is needed. Simmer, stirring occasionally, until squash is tender. Adjust seasonings. Serve with grated parmesan to sprinkle on top.