Greek Stewed Potatoes, Tomatoes, and Zucchini

Here’s a Greek-inspired stew bursting with summer flavors. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine.

Serves: 6 to 8

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 large potatoes, peeled and cut into 3/4-inch chunks
  • 2 medium zucchinis, sliced lengthwise, then into 1/2-inch-thick chunks
  • 1 pound fresh slender green beans, trimmed  (or see Note)
  • 2 pounds ripe, flavorful tomatoes, diced
  • 1 teaspoon fresh oregano leaves, or 1/2 teaspoon dried oregano
  • 1/2 cup chopped fresh parsley, or a combination of parsley
    and chopped fresh dill
  • Salt and freshly ground pepper

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté until golden.

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.

Add the zucchini, green beans, tomatoes, and oregano. Simmer over low heat for about 20 minutes, or until the vegetables are just tender.

Stir in the parsley or parsley/dill combination, then season to taste with salt and pepper. Serve at once.

NOTE: Unless it’s truly green bean season (midsummer or so), make the dish easy and foolproof with frozen whole organic green beans. Tough fresh green beans can break a dish; however, if you have a good, tender batch, by all means use them.

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2 comments on “Greek Stewed Potatoes, Tomatoes, and Zucchini

  1. Nava Post author

    Erin, since there’s very little water, it’s a thick stew. If you’d like it more like a soup, add more water until it’s at the consistency you like.

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