Zucchini And Cannellini Tomato Stew Recipes

ZUCCHINI STEW

Steps:

• Flavor Base: Heat oil in a large pot over medium heat. Add onion, garlic, and zucchini to the pan, cooking until onion and zucchini are a bit soft, about 5 minutes.
• Stewify: Stir in marinara sauce and beans. Continue cooking, covered, for 5 minutes until marinara sauce is hot and gently simmering.
• Greens: Stir in chopped kale and basil. Cook until kale wilts, about 2 minutes.
• Serve: Season with salt and pepper, as needed, then serve warm!

EASY ITALIAN ZUCCHINI STEW

Steps:

• In a large non-stick skillet, heat olive oil and add the onion and garlic. Saute both until softened, about 3 minutes.
• Toss in the zucchini and chopped tomato. Turn the heat under the skillet to "high." Season with salt, and fresh cracked black pepper to taste. Toss in fresh chopped basil. Stir to combine the mixture. Quick Note: this will be quick to flavor and infuse all the vegetables together and on high heat before they are covered and simmered on low heat.
• Then cover with a lid. Lower the heat to a "low" setting and simmer the stew for 15 to 20 minutes, stirring occasionally. Since zucchini is a water-based vegetable, the zucchini will naturally release its juices creating a broth, enough to keep the vegetables from burning.
• Taste, and adjust the seasonings, as needed. When zucchini is softened, or tender to the bite, they are ready. Turn off the heat.
• Transfer to a serving platter and serve. Serve warm.

ZUCCHINI AND CANNELLINI TOMATO STEW

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium heat.
• Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,or until onion is soft.
• Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.
• Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it's just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!

ITALIAN STEWED ZUCCHINI AND TOMATOES

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.

SUMMER STEWED ZUCCHINI AND TOMATOES

Steps:

• 1. Heat oil in lg saucepan over medium heat. Saute garlic and onions until tender.
• 2. Add tomatoes. Cook, stirring until tomatoes soften. Add remaining ingredients and cook until zucchini is soft, about 20 mins.