So, as I have probably mentioned in past posts, my garden sucks this year. More weeds than vegetables. We had such a cool rainy spring which made the weeds more happy than the veges! It’s so bad that there are not enough hours in the day to pull them all! Uugh. Anyway, my zucchini plant is having no problems with production along with my butternut and acorn squash and my cabbage and celery is doing great too. Otherwise total bust. Last week we had another crazy week of rain and I neglected to go down and water. On Friday, I went down and discovered that hidden in the weeds and underneath a large cabbage leaf, a really large zucchini. Holy cow my garden gave birth to a eight and a half pound behemoth! Check out the pictures below. I brought “him” to a party on Friday night. It made for some good laughs for sure. I still need to break into him and decide if I want to shred up to freeze for the winter.
Since zucchini is starting to stock up in my kitchen, I decided to do a zucchini recipe this week. I got this recipe from a friend last year. It’s his Italian Grandma’s recipe. The recipe card kinda made me laugh though. It lists the ingredients but is very vague on the herbs and spices. Kinda like how an Italian Grandma cooks. A little bit of this and a little bit of that! Love it! I adapted this recipe a tad and measured things out. It’s really delicious. Make sure you have a lot of Romano cheese and warm crusty bread on hand. It really makes the soup extra special!
On a quick note to my Denver friends. The Denver Chili Fest is September 19th for 10 to 6 pm at LuLu’s Farm in Brighton. The organizers of the event asked me to be a cooking demonstrator and teach people new ways to use our beloved green chili’s! I’m pretty darn excited and a little nervous, there will be 5000 people who will attend this event! Come on out to buy your roasted chili’s and fresh produce, listen to great music, check out many different food trucks and vendors, meet the men of the 2015 Denver Fireman’s calendar (this is why I signed up for this event btw) and watch me and my friend Julie cook! This is a dog friendly event to boot! So, save the date. I’ll remind you later too! 🙂
Italian Zucchini Soup (Giambotte)
- Olive oil
- 4 medium zucchini diced
- 1 large onion diced
- 4 cloves garlic minced
- 1 cup fresh tomatoes diced
- 1 bell pepper diced (I used a yellow one)
- 2 medium white potatoes diced (thin skinned ones)
- 15 oz can tomato sauce I used homemade
- 1/2 can tomato paste
- 2 1/2 tsp salt
- 2 tsp pepper
- 2 tbs fresh oregano chopped
- 1/4 cup fresh basil chopped
- 2 bay leaves
- 4 cups chicken broth
- Romano cheese
- Good bread
- Coat the bottom of a large stock pot with olive oil. Add the zucchini, onions, garlic, tomatoes, bell pepper, potatoes and salt and pepper cover and let simmer for 20 minutes.
- Stir in tomato paste, tomato sauce, bay leaves, oregano, basil and chicken broth. Cover and simmer for 30 minutes.
- Serve with lots of Romano cheese and warmed bread.
This is my second time making this. This time I added some home grown eggplant to it as well, because I had so many, and also some browned turkey sausage crumbles. This is absolutely delicious!! Yum!! Thanks for the recipe! PS that zucchini in the pic is massive lol
Great idea about adding eggplant! This is one of my favorite soups too! Yep big zucchini! 🙂
Eric R says
Hi! I just found your recipe. My wife’s Ex made this but we couldn’t figure out the spelling (Giambotte) but there was your recipe! Guess what I’m making today??? Can’t wait. Is the event at lulu’s still on?
THat’s great Eric! Can’t wait to hear about it! THe LuLu’s event was 2 years ago! THat was an older post! 🙂 I think they still do it though if they do it’s happening soon!
Randy Thomas says
Made this tonight, came out incredible! Will be the new comfort food around here.
Wow! Thanks Randy! This is an old post and I’m so happy that you read through everything and found this! It’s one of my favorite too! Thanks for your post! I so appreciate it! Keep reading my recipes! 🙂