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Ingredients
- 4 tbsp extra virgin olive oil
- 6 large potatoes, peeled and cut into bite-sized pieces
- 4 cloves garlic, sliced
- 4 zucchini, quartered lengthwise and cut across into 1cm dice
- salt
- freshly ground black pepper
- 1/2 cup water, approximately
- 3 tbsp flatleaf parsley, coarsely chopped
Method
Place the oil in the pot, then the potatoes, then the garlic and then the zucchini. Season and dribble in the water. Place lid on tightly. Cook over a low heat for 30 minutes. Lift lid, add parsley, give a big stir and check potatoes for tenderness. Replace lid and cook some more if necessary. A little extra virgin olive oil could be drizzled over the finished stew.
