Zucchini Cooked in Tomato and Olive Oil

I don’t know if there is an exact equivalent in English of the Italian expression in umido. Translated literally, umido—“oo’mee doh”—is “moist,” and, as a culinary term, it is used to describe something stewed in a moist environment consisting specifically of tomatoes and olive oil. Usage allows the adjective umido (moist) to turn into a noun, thus becoming un umido, “a moist,” in the same way that something fried—fritto—becomes un fritto and anything roasted—arrosto—is referred to as un arrosto. People will say. “I love an umido of chicken,” or lamb, or potatoes, or zucchini as the case may be.