Ca Coots (Italian Zucchini Stew)

Laura Aden

By
@lauraaden

My Grandmother Colella used to go out to her garden and pick her veggis and make this wonderful meal for her 10 children. My dad made it for us. This is even better the next day as all the flavors mesh together. This is good by itself or served as a side (I usually make this when I make pork cutlets).


Featured Pinch Tips Video

Rating:

Comments:

Serves:

5

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

10 clove
minced garlic
1 bag(s)
baby carrots
4 medium
potatoes
1
green bell pepper
1
red bell pepper
4 medium
zucchinis
1 bunch
fresh parsley
2 can(s)
28 oz whole tomatoes
salt to taste
vegatable oil

Directions Step-By-Step

1
Peel and cut potatoes into thirds.
Wash and slice zucchini into 1 inch slices.
Wash and cut bell peppers into large chuncks.
Chop parsley
2
In large pot, place enough oil to cover bottom of pot.
Add minced garlic and saute in pot over medium heat for 2 minutes.
Layer veggies in this order:
Carrots, Potatoes, Bell Peppers, Zucchini, Parsley and canned tomatoes (do not drain). Add salt (I usually use about 1/2 tablespoon) DO NOT STIR.
3
Let cook for about 45 minutes to an hour (until all veggies are soft). When veggies are cooked, stir and serve with parmesan cheese and french bread.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Healthy, Heirloom