top of page
  • Writer's picturePasta Grammar

Zucchini & Potato Stew | Calabrian "Spezzatino" Recipe

This recipe comes direct from the one-and-only Mamma Rosa. Like all of her specialties, this dish is deceptively simple. Don't be fooled, its flavor goes far beyond the sum of its parts! This dish can be eaten alone as a stew, or used as a pasta or rice sauce.


zucchini-potato-stew-soup-easy-recipe-delicious-italian
Zucchini & Potato Stew | Calabrian "Spezzatino" Recipe

Watch the Pasta Grammar video where we make this recipe here:




Serves 2-3.


For this recipe, you will need:

  • 1/3 large white onion

  • 2 large zucchini

  • 1 large russet potato

  • 3-4 tbsp. extra virgin olive oil

  • Dry chili pepper or chili pepper flakes to taste (optional)

  • Salt

  • Fresh black pepper

  • A piece of leftover Parmigiano-Reggiano cheese rind (optional, clean it by scraping the label with a sharp knife)

  • 14oz. (400g) can of whole peeled tomatoes, crushed with a fork

  • Grated Parmigiano-Reggiano cheese for topping

  • Breadcrumbs for topping

First, prep the vegetables. Peel and thinly slice the onion. Peel the potato and cut it into large chunks (about 8 pieces total). Similarly, cut the zucchini into large pieces.


Add the olive oil into a medium pot (terracotta if you have it!) and bring up to medium temperature. Add the sliced onion and sauté until tender and slightly transparent (about 2-3 minutes). Next, add the chopped potato and zucchini. Stirring frequently to prevent burning and sticking, let these cook with the onion for about 10 minutes.



Tear in the chili pepper and season with salt/pepper to taste. Stir in a hunk of Parmigiano rind if you have it!



Pour in the tomatoes, followed by half that amount of water (you can simply fill the empty can up halfway). Bring to a gentle simmer and cook until the potatoes are fork tender, at least 45 minutes. Stir the stew frequently and add more water as necessary if it thickens too much. As it nears completion, season with salt and pepper again to taste.



Serve hot, topped with grated cheese and breadcrumbs. Buon appetito!



12,086 views4 comments

4 comentarios


JoAnn C
JoAnn C
30 abr

Making this for the first time at the moment. Smells awesome. Love you guys! I'm 67, a pretty good cook, and VERY Italian, yet learning sooo much from you. Grazie, Grazie, Grazie! XO



Me gusta

jsnuzzo
19 ago 2022

Hi Guys, I made this recipe tonight because I wanted something different. I followed the recipe exactly. Minor additions. when the potatoes started to stick, I added white wine to deglaze. I also added fresh herbs from my garden. I had the cheese skins and it was a welcomed addition. I added the bread crumbs and grated romano cheese. This was delicious. That you Momma Rosa for this wonderful recipe. I will make it again and again.


Me gusta

Nickie Kalla
Nickie Kalla
14 ago 2022

I loved the video. Zuchini is my favorite veggie. My family, not so much. I love the recipes. I have a question about the stew. Is it better with fresh tomatoes instead of canned or what about stewed tomatoes infused with garlic etc? And second, fresh parm is difficult to come by here. Is there a substitute for the rind if we don't have it?

Me gusta

Leslie Gunterson
Leslie Gunterson
08 ago 2022

Okay, this is our fourth recipe from your video! We loved it, and all of them! We added some left over chicken. And added you by name to our pre-meal grace. Next time we'll add some Italian Sausage. Not my usual keto fare.. but we love Italian food.. going to try your Ragu!

Me gusta
bottom of page