The long zucchini and potato soup (in Naples “zucchetta e patate”) is the pasta-free version of the long zucchini soup already present here on the blog.
It is a simple and genuine dish, typical of the peasant tradition of southern Italy, especially Sicilian cuisine, prepared with few ingredients such as the long zucchini, potatoes, onions, and tomatoes that manage to make this soup both light and tasty.
It is excellent to enjoy hot and, personally, I prefer it slightly more brothy, with a drizzle of extra virgin olive oil and a sprinkle of black pepper and Parmesan on top.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Very Easy
- Cost: Economical
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 zucchini (long)
- 4 potatoes (medium)
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (ground)
- to taste water (or vegetable broth)
- a few cherry tomatoes
- A few leaves basil (fresh)
- to taste Parmesan rind (optional)
Tools
- 1 Peeler
- 1 Knife
- 1 High-sided saucepan
- 1 Wooden spoon
Steps
The preparation of the long zucchini and potato soup is really simple and quick. Let’s see the various steps together.
First, peel the long zucchini to remove the outer skin, cut it in half lengthwise and remove the central seeds if there are many, then cut the zucchini into chunks 1-2 cm thick.
Wash, peel, and cut the potatoes into chunks, and thinly slice an onion.
In a high-sided saucepan, heat 2-3 tablespoons of oil and add the onion first, letting it stew for a few minutes (it should soften and not burn), then add the potatoes first, letting them season for a few minutes, and finally add the long zucchini chunks and halved fresh tomatoes.
Salt, pepper, and let everything season for a few minutes before covering the vegetables (a couple of inches above their surface) with hot water or vegetable broth.
Personally, I added a few basil leaves and a Parmesan rind to further flavor the soup. Once the saucepan is covered with a lid, let it cook over medium-low heat for 30-40 minutes.
The vegetables should be tender but not completely disintegrated.
Adjust the soup’s consistency according to your preference, letting it dry if you prefer it thicker or adding a little more water if you like it more brothy (as in my case).
Once ready, plate and finish the preparation with a drizzle of raw extra virgin olive oil, a little more black pepper, and a sprinkle of grated cheese if you like 😉 .
