A fan reminded me that zucchini is overflowing the garden. Here’s a delicious, fast and easy recipe to help you use up this prolific summer vegetable. Use ciambotta as an accompaniment for fish or meat or as part of an antipasti.
Gagootz is an Italian-American word for zucchini. It derives from the name of an Italian squash cucuzza. I eat a lot of gagootz. I love it in a frittata (egg pie), baked with a savory rice and ground meat stuffing, fried and marinated, or in a dish similar to eggplant alla parmigiana.
But one of my favorite dishes is a version of ciambotta or in my slang jambot. It’s a stew that includes any of your favorite summer vegetables. My version is just zucchini, onions and potatoes in a tomato sauce. I’ll eat just a big bowl of jambot with some great crusty bread for a simple lunch or dinner. Make a lot–it keeps well for several days.
(The original post also had a recipe for marinated fried zucchini, zucchine alla scapace. That recipe can be found here.)
Ciambotta (Zucchini, Potato, Onion & Tomato Stew)
Ingredients
- 1 pound small to medium zucchini
- 1/2 pound Yukon gold potatoes
- 1/2 onion
- 1 clove garlic chopped
- 3 tablespoons EVOO
- 1 cup passato di pomodoro or San Marzano tomatoes
- 1 teaspoon dried oregano
- sea salt
- freshly ground pepper
Cooking Directions
- Cut off the ends of zucchini and cut in half. Cut each half into 1 inch slices.
- Peel the potatoes if you wish. Quarter each potato and cut each quarter into 1 inch slices.
- Peel the onion and cut the half onion in half parallel to the root end. Cut each quarter into 1 inch pieces perpendicular to the root end. You want the zucchini, potatoes and onion to be about the same size.
- Roughly chop the garlic.
- Put the EVOO, onion and garlic in a pot and heat over a high flame until the onion is a bit translucent.
- Add the zucchini and potatoes. Saute until they pick up a bit of color.
- Add the passato. Stir in the oregano and salt and pepper to taste.
- Reduce the flame to low and simmer with a lid ajar on the pot. Simmer until the zucchini and potatoes are fork tender and the sauce has reduced a bit. This may take 45 minutes or so.
- Serve hot or at room temperature with a drizzle of finishing EVOO.
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A fan reminded me that zucchini is overflowing the garden. Here’s a delicious, fast and easy recipe to help you use up this prolific summer vegetable. Use ciambotta as an accompaniment for fish or meat or as part of an antipasti.
Is there any way you can post this recipe again? I made this recipe once and it turned out just like my grandmothers version but now the recipie is not on this page.. thank you
Gianni, is this recipe posted somewhere on your website? I have huge gagootz to use up and was looking to see if a recipe my Nonna would always make, was similar on the internet and you’re way is almost exact to hers. Thanks so much for all your warm videos, delicious recipes that bring floods of memories. xoxo
Hi I just came across this recipe that I would love to try but can’t seem to link to the recipe page. Could you please send me the recipe or the link for Zucchini, Potato, Onion, Tomato Stew. Thank you so much….Anna
Is there a link somewhere to the actual recipe for the Zucchini stew? My grandmother/mom made this and I’m so curious to see if this version is the same or similar. Many I have found are a bit different, but this photo resembles what I remember them making. I’m sure it is made slightly differently in different regions of Italy. Thank you!
Ciao Giani;
I love this stuff and was raised on it! My mom used to make it a lot during Lent. I like to make fried polenta and pour the stew over it. YUM! I love fried polenta, but it does make a mess on the stove with all the popping of the corn and water. It’s great you posted this wonderful meal for many others to enjoy!
Made this the other night for company it was fantastic: and I’m no fan of zcchini. Another great standard, thanks!
Ciao Rick.
This is one of my go-to easy favorites for a weekday night. I’m pleased it worked well for you and your guests. Keep on cooking!
Buon appetito!
–Gianni
Ciao! I made this for dinner tonite and it is wonderful. I had forgotten this dish that I had as a child, brought back great memories. Next time I will double the recipes for leftovers, cuz how can you eat this fabulous stew just once ! Thank you for sharing your time and recipes.
Ciao. You’re right, make more. The vegetable stew tastes even better the next day. The flavors really develop overnight. I’m amazed at how often someone tells me they make one of my dishes and the happy memories come flooding back. Food is that way for me too. Keep on cooking.
Buon appetito!
–Gianni
I’ve only made the 1st of your 2 gagootz recipes, the ciambotta was very tasty. I used both young yellow and green zucchini. Nice simple summer side dish. Next time I’ll make it with your roasted chicken…delicious!! Thanks!
Ciao Patricia. Glad the recipe worked for you. Nothing better than simply prepared summer vegetables right out of the garden.
“Great Post”
This Recipe is better and also delicious. It is fantastic and turn around better. Mostly I like this Recipe.
Special Thanks for sharing this Recipe.
.Samurai Pro Sharpener
Thanks. Happy to share a couple of my favorite zucchini recipes.
The kids and grandkids still enjoy squash and potatoes as we call it. Some of the grandkids will only eat the squash and others only the potatoes but most enjoy it all. Memories of Friday meatless suppers.
I have never seen round zucchini. I will certainly look for them. I used to make stuffed zucchini with the larger zucchini. I would stuff it with a mixture of meat and breadcrumbs with seasonings. I think Wendy also makes a Syrian version of stuffed zucchini. Keep on reminding us of our simple Italian foods that we turned up our noses at as kids and now thoroughly enjoy, especially your vegan niece.
Ro
Ciao Ro. I loved these dishes as a kid and I still do. They’re delicious, healthy, simple and relatively cheap to make. I remember pestering Mommy to make American dishes. She made a mean roast beef and a great fried breaded pork chop finished in the oven with sauerkraut and apples. But, I don’t make those dishes often. It’s these dishes from southern Italia that have sustained me throughout my life. I love that the 5th generation of our Italo-American family still cooks and enjoys the food. That’s about 100 years of keeping our traditions alive.
both look great