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).
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
5 serving(s)
Ingredients
- 10 cloves minced garlic
- 1 bag baby carrots
- 4 medium potatoes
- 1 - green bell pepper
- 1 - red bell pepper
- 4 medium zucchinis
- 1 bunch fresh parsley
- 2 cans 28 oz whole tomatoes
- - salt to taste
- - vegatable oil
How To Make ca coots (italian zucchini stew)
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Step 1Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley -
Step 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.
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Step 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.
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