Zucchini e Patate

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons brown sugar
  • Freshly cracked black pepper
  • 2 cans San Marzano tomatoes, hand crushed
  • 3 zucchinis, sliced
  • Crusty bread, for serving
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Directions

Boil the potatoes in a pot of salted water until fork tender, about 15 minutes. Drain and set aside.

Heat a soup pot over medium heat. Add the olive oil, chili flakes, onions, green peppers and some sea salt. Saute for 10 minutes, and then add the brown sugar, some black pepper and the tomatoes. Let simmer for 20 minutes. Add the cooked potatoes and the zucchinis and cook until tender, 10 to 15 minutes.

Ladle the stew into a big bowl and serve with crusty bread.

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5

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  • on August 12, 2014

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    This was wonderful and so fresh tasting. I went with what I had in the fridge so I used carrots instead of green peppers. I also added a clove of garlic. The bite from the red pepper flakes just makes the dish. Oh I threw in a Bay leaf too. Will make this again for sure. My second helping it was at room temperature and it was just a Yummy!!

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