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Categories: Sides, Vegetables, Vegetarian

Zucchini Ciambotta

The dish ciambotta may never be listed on an Italian menu. The word probably isn't in most Italian dictionaries. But visit just about any home kitchen in southern Italy, and there'll be a pot of this vegetable stew simmering on ... Read more

Total time: 1 hour | Serves 4 to 6
  • 2 onions
  • 4 plum tomatoes
  • 3 small to medium zucchini
  • 2 baking potatoes, peeled
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • Salt
  • Freshly ground pepper
  • 2 tablespoons chopped fresh basil

Step 1Cut the onions, tomatoes, zucchini and potatoes into 1-inch cubes.

Step 2In a large saucepan, cook the onions in the oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic and cook 1 minute more.

Step 3Add the tomatoes, zucchini and potatoes and salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes are very tender, 30 minutes. Add a little water if the mixture seems dry.

Step 4When the ciambotta is done, remove it from the heat and stir in the basil. Serve hot or at room temperature.

Each of 6 servings:
147 calories; 58 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 20 grams carbohydrates; 2 grams protein; 2.68 grams fiber.
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