Zucchini Stew

• 1/3 cup Olive oil
• 1 Small green pepper
• 2 teaspoons Salt
• 1/2 teaspoon Basil
• 2 Celery stalks -- fine chopped
• 1 Clove garlic minced
• 1 Onion chopped
• 1/2 pound Ground beef
• 2 pounds Zucchini cut 1/4 inch thick
• 2 Med potatoes thin sliced
• 1 tablespoon Tomato paste

Saute ground beef and then add all ingredients along with 1 1/2 cups of water. Cover pot and cook 30 minutes or until zucchini is tender. do not over cook.
Note: you may substitute 3/4 cup canned tomatoes for the tomato paste if desired.
Serve with crusty Italian bread.