5 lg. zucchini
2 med. potatoes
1 c. chopped celery
1/2 c. chopped green onions
1/2 tsp. basil
2 tbsp. oil
2 tomatoes or 1/2 c. tomato sauce
1 tsp. salt

Dice potatoes into 1/2 inch pieces and cut zucchini into 1 inch chunks. If using whole tomatoes, quarter and slice through again.

Using a large heavy pan, saute onions, basil and celery in oil. Add tomatoes, zucchini and potatoes. Stir gently to coat with oil, then cover and steam until tender. Season with salt. Serves 4 to 6.