Ciambotta, and Italian Summer Stew
An Italian summer stew made with zucchini, tomatoes, potatoes, green pepper and onion.
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic sliced
- 1 large onion
- 6 zucchini
- 1 green bell pepper
- 28 ounce Italian San Marzano Tomatoes
- 6 yukon gold potatoes peeled, quartered
Instructions
Prepare Vegetables
- Slice onion into slivers.
- Seed and slice green peppers into slivers
- Cut zucchini cross-wise into discs.
- Peel potatoes and cut into large bite-sized pieces.
- Peel and thinly slice garlic.
Ciambotta
- Saute onion and green pepper in olive oil for five minutes. Add in garlic and keep stirring for a minute, careful not to burn garlic.
- Add in zucchini. Sauté for five minutes, continuing to stir.
- Season with salt and pepper.
- Add can of tomatoes, squeezing with hand. Fill the can halfway with water and add.
- Add in potatoes. Simmer for the next 50-60 minutes on low until potatoes are cooked through.
- Add in stems of thyme and basil.
- When done add in more torn basil. Serve with grated pecorino or parmesan.
- Serve with more olive to drizzle if desired.