Real Recipes From Real Home Cooks ®

ca coots (italian zucchini stew)

Recipe by
Laura Aden
Phoenix, AZ

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 clove
    minced garlic
  • 1 bag
    baby carrots
  • 4 md
  • 1
    green bell pepper
  • 1
    red bell pepper
  • 4 md
  • 1 bunch
    fresh parsley
  • 2 can
    28 oz whole tomatoes
  • salt to taste
  • vegatable oil

How To Make ca coots (italian zucchini stew)

  • 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.

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