4 sm. zucchini, scraped and sliced
1 onion, sliced small
4 potatoes, peeled and sliced smaller than zucchini
Salt and pepper to taste
4 cloves garlic, finely sliced
2 med. tomatoes, peeled and crushed
1 tbsp. dried parsley
1 tsp. dried basil

Cook onion and garlic in small amount of olive oil or butter until translucent. Add zucchini, potatoes, tomatoes, salt, pepper, parsley, basil. Cover with enough water to make a thick soup. Cook until all vegetables are soft. Serve stew sprinkled with Parmesan cheese.