postheadericon Ciambotta (pronounced Jum-buta) *FAMILY FAVORITE*


(pronounced Jum-buta)

This is an Italian squash stew that has been one of my favorite childhood & adult recipes – passed down from generation to generation it changes and is easily adaptable to likes/dislikes and freshness of vegetables.  That said, these vegetables and amounts are more like loose guidelines than an exact measurements!


2 large zucchini, cut in cubes or ½ circles

2 medium yellow squashes, cut in cubes or ½ circles

1 large potato, cut into cubes

1 onion, chopped

5 cloves of garlic, crushed

1 pepper (green or red..) chopped

Green beans, fresh or frozen work

Olive oil, enough to cook with

Fresh basil (the more the better!)

Lima beans (optional ) or Chick peas (optional) or neither!

1 large can of Diced Tomatoes (or 1 lb of fresh tomatoes chopped – if you have enough in the garden)

Any other vegetables that are fresh or you love – for instance, if you have some fresh sugar snap peas, spinach, eggplant etc. add them in!


–          Add all vegetables (except tomatoes) in a large pan with olive oil.  Cover & cook on medium-low for about 20-30 minutes – until vegetables are soft looking

–          Add in tomatoes (and basil if you haven’t already) season with salt & pepper to taste

–          Cover and simmer for another 30 minutes – the longer the better the flavors simmer together..

–          Serve in a bowl with fresh bread to dip!  YUMMMM!

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