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Aunt Anna’s Zucchini and Potatoes Recipe

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This recipe for Aunt Anna’s Zucchini and Potatoes, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Camille Frezzo

Category:
Category:

Ingredients:  
Ingredients:  

4 potatoes, cubed
Chicken broth
6 squash (all zucchini, or combination summer squash and zucchini)
1 small can diced tomatoes (I like Muir Glen; Red Pack also good)
1 small chopped onion
1 clove minced garlic (or more to taste)
Oregano
Sugar (optional)
Fresh basil (optional)
Parmigiano
Salt and pepper to taste

Directions:
Directions:
Boil potatoes until soft but not mushy in enough chicken broth to cover. Remove to dish.
Boil squash till almost done. Remove to dish.
Sautee onion and garlic in oil. When translucent, add potatoes, squash and tomatoes. Add spices, salt and sugar (if tomatoes are too acidic); add ¼ cup cheese.
Cook on medium heat for about 15 minutes. Add more cheese and serve.

Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Aunt Anna made this all the time but never from a written recipe. The notes about the brand of tomatoes are my addition.

To make it strictly vegetarian, substitute water for the chicken broth.

 

 

 

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