Scafata

In a large and heavy casserole with a lid, heat the olive oil over medium heat. Add the scallions and onions and cook until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino. Season lightly with salt. Stir well, reduce heat to low, and cover. Cook 15 minutes, stirring occasionally.
Add the romaine and mint, cover, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes. The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, add a few tablespoons of water. Make sure the heat is very low and the lid is tightly covered before continuing to cook the vegetables. It’s ok if the vegetables brown a bit. Season with salt to taste; serve hot.