ca coots (italian zucchini stew)
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).
►
yield
5 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For ca coots (italian zucchini stew)
-
10 cloveminced garlic
-
1 bagbaby carrots
-
4 mdpotatoes
-
1green bell pepper
-
1red bell pepper
-
4 mdzucchinis
-
1 bunchfresh parsley
-
2 can28 oz whole tomatoes
-
salt to taste
-
vegatable oil
How To Make ca coots (italian zucchini stew)
-
1Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley -
2In 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.
-
3Let 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Ca Coots (Italian Zucchini Stew):
ADVERTISEMENT
ADVERTISEMENT