Zucchini Jumbotte
A vibrant Mediterranean zucchini dish featuring fresh tomatoes, potatoes, and herbs, perfect for a wholesome, flavorful vegetarian meal suitable for family dinners.
Ingredients
Instructions
- In a large frying pan, heat the extra virgin olive oil.
- Add diced onion and garlic; cook on low flame until onions are wilted.
- Add a pinch of salt, chopped parsley, and fresh basil.
- Pour in water, then add quartered small potatoes, chopped bell pepper, and chopped tomatoes.
- Cover the pan and cook on low flame, checking the liquid occasionally.
- When potatoes are cooked, add sliced zucchini.
- Cover and cook for an additional 5 minutes.
- Remove from heat and serve with Italian bread.
Tips & Substitutions
For added flavor, consider sautéing some finely chopped bell pepper along with the onion and garlic. If you don't have fresh basil, dried basil can be a substitute, but use it sparingly as it's more concentrated. You can also add other vegetables like carrots or green beans to enhance the dish, making it even more versatile without straying from the Mediterranean recipes theme.
Serving Suggestions
This Zucchini Jumbotte pairs beautifully with Italian bread for a delightful meal. For a complete dinner, serve it alongside a salad, like Gazpacho Garden Salad, to balance the flavors. You can also enjoy this dish with a side of roasted vegetables or a simple green salad for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm them on the stove over low heat, adding a splash of water if needed to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Jumbotte contains roughly 554 calories, with 25g protein, 77g carbohydrates, and 21g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (110% of the Daily Value), and dietary fiber (85% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2451mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! This dish is very flexible, and you can substitute or add vegetables like carrots, green beans, or even corn. Just make sure to adjust cooking times for harder vegetables to ensure everything is cooked evenly.
Is this recipe suitable for a vegan diet?
Yes, this Zucchini Jumbotte is entirely plant-based and fits perfectly within vegan recipes. It relies on fresh vegetables and olive oil, making it a wholesome choice for anyone following a vegan lifestyle.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños when you sauté the onions and garlic. Alternatively, you could serve it with a spicy sauce on the side to let everyone adjust the heat to their liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).