Ca Coots Italian Zucchini Stew Recipes

ITALIAN ZUCCHINI STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
• Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
• Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
• Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
• Serve with additional Parmesan and crusty bread.

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

ITALIAN SAUSAGE ZUCCHINI STEW

Steps:

• Brown sausage, drain off fat.
• Add celery and cook for 10 minutes, stirring occasionally.
• Add all remaining ingredients and cook covered for 10 minutes more.
• Simmer for 30 minutes, or until zucchini is tender.
• (If you use Italian sausage, the longer you cook it, the hotter it gets).

SPICED STEWED ZUCCHINI

Steps:

• Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
• To reduce the heat level, omit the red pepper flakes from the recipe and method.

ITALIAN ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

TOMATO ZUCCHINI STEW

Steps:

• In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

ZUCCHINI STEW - VEGETARIAN

Steps:

• Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
• Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
• Add remaining ingredients; stir to combine.
• Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.