Add the zucchini, tomatoes, garlic, ¼ cup of water, and more salt. Cover the pot, lower the heat to a medium low, and let the vegetables steam for about 35 minutes, until they release their juices and melt together into a chunky stew, and the zucchini is cooked through. Mix the vegetables periodically while they are steaming, scraping up any brown bits that may form at the bottom of the pot. Add another ¼ cup of water if the mixture becomes too dry.
Once the ciabotta is done, mix in the lemon juice. Serve the ciabotta drizzled with more olive oil and garnished with basil. Enjoy on its own, or with good bread, polenta, rice, or pasta.
Recipe by Golubka Kitchen at https://golubkakitchen.com/ciabotta-easy-summer-vegetable-stew-from-abruzzo/