Ca Coots Italian Zucchini Stew Recipes

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ITALIAN SAUSAGE ZUCCHINI STEW



Italian Sausage Zucchini Stew image

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellni

Provided by Bev I Am

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb Italian sausage, sliced thin (or ground beef)
2 cups celery, sliced
2 lbs zucchini, sliced
1 cup onion, diced
2 (28 ounce) cans tomatoes
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil
2 green peppers, diced
1/4 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon italian seasoning
canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)

Steps:

  • Brown sausage, drain off fat.
  • Add celery and cook for 10 minutes, stirring occasionally.
  • Add all remaining ingredients and cook covered for 10 minutes more.
  • Simmer for 30 minutes, or until zucchini is tender.
  • (If you use Italian sausage, the longer you cook it, the hotter it gets).

Nutrition Facts : Calories 359.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1745.9, Carbohydrate 25.1, Fiber 6.6, Sugar 13.7, Protein 19.5

CA COOTS (ITALIAN ZUCCHINI STEW)



Ca Coots (Italian Zucchini Stew) image

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).

Provided by Laura Aden

Categories     Vegetables

Time 1h15m

Number Of Ingredients 10

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

Steps:

  • 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.

ZUCCHINI ITALIAN VEGETABLE STEW - CIAMBOTTA



Zucchini Italian Vegetable Stew - Ciambotta image

Perfect for the abundance of zucchini in your summer garden, a hearty dish on a cool night, or a side dish anytime.

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cubed fresh zucchini
2 cubed fresh red bell peppers
2 cubed potatoes
1 large onion, diced
8 ounces tomato sauce (homemade, or a can of prepared, or tomato paste is fine)
1 tablespoon salt
1 tablespoon pepper
1 tablespoon italian seasoning
1 tablespoon hot pepper
6 cups water, to cover approx
grated parmesan cheese, for topping
crusty Italian bread

Steps:

  • Rinse and cut up vegetables and put into a large pot.
  • Add seasoning, tomato and water to just cover the vegetables.
  • Bring to a boil over high heat.
  • Lower flame to simmer, and simmer with a tilted lid for two hours or until vegetables are tender.
  • Serve topped with grated Parmesan or Pecorino Romano Cheese.

Nutrition Facts : Calories 166, Fat 1.1, SaturatedFat 0.2, Sodium 2079.9, Carbohydrate 35.9, Fiber 7.4, Sugar 12.1, Protein 6.4

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

ITALIAN STEWED ZUCCHINI AND TOMATOES



Italian Stewed Zucchini and Tomatoes image

Make and share this Italian Stewed Zucchini and Tomatoes recipe from Food.com.

Provided by Angelique777

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

Steps:

  • Cook chopped bacon until done, but not crispy.Drain and set aside.
  • Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
  • Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
  • Optional: Top with parmesan or grated mozzarella.

Nutrition Facts : Calories 438.2, Fat 34.9, SaturatedFat 11.5, Cholesterol 51.5, Sodium 991.4, Carbohydrate 21.1, Fiber 4.7, Sugar 12.3, Protein 13.6

ZUCCHINI STEW - VEGETARIAN



Zucchini Stew - Vegetarian image

This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.

Provided by Deb Wolf

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs zucchini, ends trimmed
1 tablespoon oil
1/2 cup onion, chopped
2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 green pepper, cut in 1/2-inch chunks
1/2 cup parmesan cheese, grated
8 ounces green beans, cut (fresh or frozen)
1 large potato, peeled and cut into 1/2-inch chunks
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
3 1/2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained
1 3/4 cups water

Steps:

  • Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
  • Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
  • Add remaining ingredients; stir to combine.
  • Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.

Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 391.5, Carbohydrate 30.1, Fiber 6.7, Sugar 7.5, Protein 8

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