Spicy Stewed Zucchini Recipes

SPICY STEWED ZUCCHINI

Spicy Stewed Zucchini image

Tender, spicy zucchini slices would be a great veggie side for any grilled or roasted meats.

Provided by Deborah Mele

Time 10m

Number Of Ingredients 8

Ingredients

1/2 Cup Extra Virgin Olive Oil
2 Garlic Cloves, Thinly Sliced
3 Pounds Zucchini, Trimmed and Cut Into 1/4 Inch Slices
1 Medium Sweet Onion, Peeled and Diced
1 Small Red Chili Pepper, Finely Diced
1/2 Cup Dry White Wine
1/4 Cup Chopped Fresh Basil
Salt and Pepper to Taste

Steps:

Heat the oil in a large skillet over medium heat until lightly smoking.
Add the garlic, and cook a minute or two until fragrant, then add the zucchini and onions and cook the vegetables for about 15 minutes, stirring often, until they soften and begin to brown.
Add the chili pepper, and 1/2 cup of wine and lower the heat to medium low and continue to cook until the zucchini begin to break down, about 10 minutes.
If the mixture begins to dry out as it cooks, add a little water as needed.
Stir in the basil and season with salt and pepper.
Serve at room temperature.

Nutrition Facts : Calories 232 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 cups, Sodium 63 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

STEWED ZUCCHINI AND TOMATOES

Stewed Zucchini and Tomatoes image

Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 3h50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium zucchini, cut into 1/4-inch slices
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
3 medium tomatoes, sliced
2/3 cup condensed tomato soup, undiluted
1 teaspoon dried basil
1 cup shredded cheddar cheese
Minced fresh basil, optional

Steps:

Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

SPICED STEWED ZUCCHINI

Spiced Stewed Zucchini image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped
2 tablespoons cilantro leaves, a palm full, finely chopped

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.

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