Zucchini Jumbotte - cooking recipe

Ingredients

2 Tbsp. extra virgin oil
1 medium diced onion
1 large clove diced garlic
pinch of salt
few sprigs parsley
fresh basil
1/2 c. water
4 quartered small potatoes
1 large bell pepper, cut up
3 large tomatoes, cut up
1 lb. sliced zucchini, sliced in 1/2-inch round slices

Preparation

In a large frying pan, place oil; add onion and garlic.
Cook on low flame until onions are wilted.
Add salt, parsley and basil.
Add water, potatoes, pepper and tomatoes.
Cover pot, over low flame, resume cooking.
Check liquid occasionally.
When potatoes are cooked, add zucchini.
Return to heat for 5 minutes. Remove from heat and serve.
Serve with Italian bread.