Zucchini Italian Vegetable Stew - Ciambotta

Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.

• Ready In: 2 hrs 15 mins
• Serves: 4-6

Ingredients

• 6  cups  cubed fresh zucchini
• 2  cubed fresh red bell peppers
• 2  cubed potatoes
• 1  large onion, diced
• 8  ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
• 1  tablespoon salt
• 1  tablespoon pepper
• 1  tablespoon  italian seasoning
• 1  tablespoon  hot pepper
• 6  cups water, to cover approx
•  grated parmesan cheese, for topping
•  crusty Italian bread

Directions

1. Rinse and cut up vegetables and put into a large pot.
2. Add seasoning, tomato and water to just cover the vegetables.
3. Bring to a boil over high heat.
4. Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
5. Serve topped with grated Parmesan or Pecorino Romano Cheese.