ZUCCHINI STEW WITH POTATOES
Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.
Provided by Amy Katz
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Saute the onion in the oil for a few minutes until soft and slightly translucent.
- Add the garlic and saute about 30 more seconds until fragrant.
- Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
- Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.
- Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Season to taste with salt and pepper and remove the stew from the heat.
- Stir in the parsley and serve.
Nutrition Facts : Calories 257 kcal, Carbohydrate 42 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving
ZUCCHINI, POTATO AND FENNEL STEW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.
- Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.
SKILLET SQUASH AND POTATOES
MY NIECE suggested I try cooking squash and potatoes together. I found that potatoes really do enhance the flavor of squash. I made up this recipe, and it turned out to be a keeper-a great side dish for any entree and a complement to other vegetables as well. -Bonnie Milner DeRidder, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute potato and onion in oil until crisp-tender. Add squash; saute 4-6 minutes longer or until the vegetables are tender, stirring occasionally. Sprinkle with salt, pepper and paprika.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
TOMATO ZUCCHINI SQUASH SKILLET
Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
Provided by Holly Shaw
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
ZUCCHINI SQUASH AND POTATO STEW
A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.
Provided by Maureenie
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard the ends of the squash.
- Cut squash in half length-wise and slice into 1" pieces.
- Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
- Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
- Finely chop the garlic.
- Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
- Add squash and potatoes. Saute until potatoes are somewhat softened.
- Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
- Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
- Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
Nutrition Facts : Calories 165.1, Fat 4.1, SaturatedFat 0.7, Sodium 342.3, Carbohydrate 29.6, Fiber 5.3, Sugar 8.3, Protein 5.2
SQUASH, ZUCCHINI AND POTATOES
This is a very simple dish that my family really enjoys. When I was a little girl my mother always made it for us to enjoy. Any vegetable can be used to add to the potatoes. I usually use small red potatoes (then I use about 8 rather than 4), but any kind of potato can be used.
Provided by Lighthouse Rita
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put water in pot add potatoes.
- Cook potatoes until a little soft.
- Add vegetables and cook until desired texture of veges.
- Olive oil or butter can be spread on top.
- Salt and pepper to desired taste.
- Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW
Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Stews
Time 5h15m
Yield 5
Number Of Ingredients 12
Steps:
- Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
- Cover and cook on High for 4 hours, or Low for 8 hours.
- Stir in rice and cook on High for 1 additional hour.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 55.9 g, Cholesterol 0.1 mg, Fat 0.7 g, Fiber 6.5 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 441.6 mg, Sugar 6.6 g
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