Zucchini Italian Vegetable Stew - Ciambotta

Submitted by The Miserable Gourm

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

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• 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.