Directions:

1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot.  Add veal and garlic, 1/2 at a time, and brown evenly, stirring occasionally; add remaining oil as needed.  Return all veal to pan; season with salt.

2. Add water, broth, marjoram and pepper to pan; bring to a boil.  Reduce heat to low; cover tightly and simmer 45 minutes.

3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender.  Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.