Tag: zucchini

Ciambotta Twiins Style (Italian Summertime Vegetable Stew)

Published on by Twiins in the Kitchen2 Comments

Ciambotta Twiins Style (Italian Summer Vegetable Stew)

  • Servings: 6-8
  • Difficulty: Easy

If you’re lucky enough to have a have a garden with an abundance of fresh vegetables, you must try making some Ciambotta (pronounced chim-botta)! Even if you don’t have a garden, grocery stores are full of a variety of fresh, local produce during the summer. It’s a delicious and nutritious way to use your harvest or take advantage of the fresh produce available now. Ciambotta can also be spelled giambotta, depending on the region of Italy. This version is a southern Italy farm dish. The great thing about this dish is you can use whatever veggies you like. The key is big, equal size cubes or chunks... and it’s naturally Gluten-Free. I served it with crusty whole wheat French bread drizzled with EVOO and Za’atar seasoning. It was delicious. Enjoy. 😋❤️

Ingredients

  • 1 large yellow onion, cubed
  • 8-10 cloves large garlic, peeled and diced
  • 1/4 cup EVOO
  • 4-5 golden Yukon potatoes, cubed
  • 6 large Roma tomatoes, skin & seeds removed, cubed
  • 2 medium eggplants, ends removed and cubed
  • 2 medium zucchini, ends removed and cubed
  • 1 large green bell pepper, washed, seeded & cut into big chunks
  • 1 large red bell pepper, washed, seeded & cut into big chunks
  • 1 large yellow or orange bell pepper, washed, seeded & cut into big chunks
  • 2 handfuls of fresh spinach (optional)
  • 1 jalapeño (I used jalapeño) or long Italian hot pepper (optional)
  • Salt & pepper, to taste
  • 20 fresh basil leaves, torn right before adding
  • 1 sprig Greek oregano, (optional)

Directions

  1. Boil the Roma tomatoes for a few minutes until the skin starts to crack. Remove from boiling water and cool. Once cool enough to handle you can easily peel off the skin., Cut them in half, remove the seeds and cube.
  2. In a minimum 6 qt deep Dutch oven, On medium-high,  heat EVOO until it starts to shimmer.
  3. Add the onions and garlic and turn several times until fragrant, about 1 minute.
  4. Add the tomatoes, bell peppers, jalapeño pepper, zucchini, potatoes, give it a good turn.
  5. Add the eggplants last. Turn well and cook about 10 minutes.
  6. Add salt and black pepper to taste and tear the basil leaves, sprig of Greek oregano (if using) and add to pot. Stir together.
  7. Lower flame to medium-low and cover. Cook about 40 minutes, stirring occasionally.
  8. Now is a good time to prepare any pasta or crusty bread.
  9. For the bread: Preheat oven to 400ºF. Slice the Italian or French bread into 1/2-inch slices and place on foiled baking sheet. Drizzle each piece with EVOO then sprinkle with Za’atar seasoning, garlic powder, & a little sea salt.
  10. Bake about 4 minutes until golden brown. (Bake when Ciambotta is just about done)
  11. Serve in pasta dishes with crusty bread on the side or over pasta & garnish with  fresh basil leaves.

Notes: Serve with crusty gluten-free bread to keep completely gluten-free or use Italian or French bread to soak up the juices! Can be served with pasta too.

Recipe adapted from Pasquale Sciarappa.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Zucchini Lasagna/Ravioli

Published on by Twiins in the KitchenLeave a comment

Gluten-Free, Low Carb

If you love ravioli or lasagna and want to cut down on carbs this is the recipe you’ve been waiting for! Not only is this dish delicious, but it’s so easy to make. Zucchini makes a great substitute for the traditional lasagna noodle or ravioli while delivering that classic Italian flavor. It can be layered like lasagna or folded into a ravioli style. Trust us…you will not be disappointed.

Servings: 4

Ingredients

  • 2 cups ricotta, whole milk
  • 4 medium zucchini ( if making lasagna, add more zucchini for more than 2 layers)
  • 1 large egg, lightly beaten
  • 1/2 cup Pecorino Romano cheese, grated
  • 1 garlic clove, minced
  • 1/4 cup fresh Basil, thinly sliced & divided
  • EVOO for greasing casserole or baking dish
  • salt & pepper to taste
  • 1/2 to 1 cup mozzarella cheese, shredded
  • 1½ cups Basic Tomato Sauce

Instructions

  1. Preheat oven to 375º F.
  2. Lightly drizzle EVOO into a large casserole or baking dish.
  3. Add a few spoonfuls of tomato sauce and spread evenly.
  4. Wash zucchini and cut off ends.
  5. Slice zucchini in half lengthwise then, use a vegetable peeler to thinly slice each zucchini into flat strips. (stop peeling when you reach the center or slices will get too narrow).
  6. In a medium bowl mix the ricotta, egg, Pecorino Romano, garlic, 2 Tablespoons basil, and season with salt & pepper to taste. Mix well.

 Lasagna Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Lay strips of zucchini noodles in bottom of the baking dish so that they overlap lengthwise.
  2. Spoon about half the ricotta mixture over zucchini and gently spread over noodles.
  3. Spoon a little tomato sauce over the filling and spread evenly.
  4. Sprinkle with grated cheese.
  5. Sprinkle with shredded mozzarella on top and repeat layers, ending with mozzarella on top.
  6. Bake on middle rack until cheese is melted and starting to brown lightly about 25-30 minutes.
  7. Remove from oven and top with remaining basil and grated cheese. Let it sit for 5 minutes before serving.  If too much liquid from the zucchini is present use a turkey baster to remove excess.

Ravioli Option: Spoon a few tablespoons of tomato sauce into the bottom of a large baking dish or lasagna pan.

  1. Using 4 strips of zucchini,  place 2 slightly overlapping on a flat surface in a vertical position. Place the other 2 strips horizontally to form an even cross.
  2. Spoon approximately 1 Tablespoon of ricotta mixture in the center of the zucchini cross.
  3. Starting from the top fold down strips to cover the mixture. Repeat with the 3 remaining sides. Place seam side down into baking dish.
  4. Sprinkle with grated cheese, basil, and top with mozzarella.
  5. Bake at  375º F oven on middle rack for approximately 15-20 minutes until cheese melts and starts to brown lightly.
  6. Remove from oven and top with remaining basil and grated cheese. Let sit 5 minutes before serving. If too much liquid from the zucchini is present use a turkey baster to remove excess.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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