Dried Zucchini, Pancetta and Potatoes (in Tomato Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
392 kcal
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Course
Main Course
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Cuisine
Italian
Dried Zucchini, Pancetta and Potatoes (in Tomato Sauce)
Description
Starting with soaking dried zucchini to soften it, this recipe combines sliced pancetta, garlic, and bay leaves sautéed in quality olive oil for a flavorful base. Adding tomato puree and water creates a sauce that simmers with the zucchini and potatoes until tender. Salt and pepper season the dish to balance the natural sweetness of the tomatoes and the saltiness of pancetta. The optional hot pepper introduces subtle heat.
The result is a rustic, hearty dish where the dried zucchini provides a chewy texture contrasting the creamy potatoes through slow cooking. The flavorful tomato sauce ties the ingredients together, highlighting the pancetta's savory notes and the aromatic herbs. This dish serves as a warm, comforting meal.
Proper soaking of the dried zucchini is essential to ensure a tender texture. If dried zucchini is unavailable, the recipe is not recommended as fresh zucchini would change the character of the dish.
Ingredients
- 2 cups zucchini dried
- 2 Tbsp olive oil extra virgin (good quality)
- 2 cloves garlic or 3 cloves, fresh
- ⅛ tsp hot pepper OPTIONAL (fresh or dried, to taste)
- 4 oz pancetta (omit if vegetarian)
- 2 medium potato or 3, organic if possible
- ¾ cup tomato puree fresh or good quality tomato puree in jars
- ¾ cup water or more
- 1 bay leaf or 2
- ⅛ tsp kosher salt or sea salt
- ⅛ tsp black pepper
Instructions
- Start by soaking the dried zucchini with very hot water (not from the tap-heat it up).
- Set aside for about half an hour or until the zucchini has softened.
- Meanwhile, slice the pancetta, and cut the potatoes into bite sized pieces and set aside.
- (If the potatoes will be cut more than a few minutes ahead of when you’ll be using them, keep them in a bowl covered in water, so they don’t turn brown; this applies to every recipe).
- Rinse the zucchini and drain well; set aside.
- In a medium sized pot over medium to medium-high heat, add the olive oil and fry off the garlic, bay leaves, pancetta and hot pepper, if using.
- Brown the garlic and pancetta, just a little, then add the zucchini.
- Next, add the tomatoes or puree and then the water (if you would like to make this without tomatoes, just add water at this point).
- It will look like this. Add salt, and bring it to a boil; then lower to a simmer.Add the potatoes, a little more salt, and stir well. Cover and simmer until the potatoes are cooked, stirring occasionally. If it is drying up too much and the potatoes aren’t cooked, add more water as needed.
- Remove from heat, taste to see if it needs more salt, and add black pepper. Serve hot.
Notes
- Soak dried zucchini in very hot water for about 30 minutes until softened before cooking.
- Keep cut potatoes submerged in water until use to prevent browning.
- If dried zucchini is unavailable, this recipe will not have the intended texture or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 392kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 384mg | 16% |
| Potassium | 1186mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 51mg | 57% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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