Zucchini Italian Vegetable Stew - Ciambotta
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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
- Serves:
- Units:
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
- Rinse and cut up vegetables and put into a large pot.
- Add seasoning, tomato and water to just cover the vegetables.
- Bring to a boil over high heat.
- Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
- Serve topped with grated Parmesan or Pecorino Romano Cheese.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@The Miserable Gourm
Contributor
@The Miserable Gourm
Contributor
"Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime."
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