Zucchini Stew Recipes

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ZUCCHINI STEW WITH POTATOES



Zucchini Stew with Potatoes image

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

2 Tablespoons olive oil
1 onion (diced)
5 cloves garlic (minced)
3 medium zucchini ((about 1.5 pounds) sliced lengthwise in quarters then cut in 1/2 inch chunks)
1 pound potatoes ((I use gold potatoes) peeled, quartered, and cut in chunks about the same size as the zucchini)
2 medium carrots (peeled and sliced)
1 red bell pepper (cut in large dice)
1-28 ounce can whole peeled tomatoes with their juice
salt and pepper (to taste)
1/2 cup fresh parsley (roughly chopped or torn)

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 STEW



Zucchini Stew image

This is my mother's recipe. It's delicious.

Provided by MARY ANN PUTMAN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 10

Number Of Ingredients 6

2 zucchini, diced
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
2 cups uncooked white rice
3 pounds ground beef
salt and pepper to taste

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.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 36.6 g, Cholesterol 82.4 mg, Fat 19 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 7.4 g, Sodium 205.6 mg, Sugar 3.3 g

ZUCCHINI STEW



Zucchini Stew image

Fill up on nutritious veggies with this Zucchini Stew recipe. It's a powerhouse meal complete with navy beans, basil, and kale!

Provided by Sarah Bond

Categories     Main Dishes

Time 45m

Number Of Ingredients 9

1 Tbsp olive oil (15 mL)
½ medium white or yellow onion (diced)
3 cloves garlic (minced)
3 cups chopped zucchini (about 2 medium zucchini*)
2 cups marinara sauce (450 g)
1 15-oz can navy beans (425 g)
1 cup chopped kale
¼ cup chopped fresh basil
Salt and pepper (to taste)

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!

Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 29.4 g, Protein 6 g, Fat 7 g, SaturatedFat 1.4 g, Cholesterol 3 mg, Sodium 682 mg, Fiber 7.1 g, Sugar 13.1 g

ZUCCHINI STEW - VEGETARIAN



Zucchini Stew - Vegetarian image

This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.

Provided by Deb Wolf

Categories     Stew

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 15

2 lbs zucchini, ends trimmed
1 tablespoon oil
1/2 cup onion, chopped
2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 green pepper, cut in 1/2-inch chunks
1/2 cup parmesan cheese, grated
8 ounces green beans, cut (fresh or frozen)
1 large potato, peeled and cut into 1/2-inch chunks
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
3 1/2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained
1 3/4 cups water

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.

Nutrition Facts : Calories 174.2, Fat 3.8, SaturatedFat 1.2, Cholesterol 4.4, Sodium 391.5, Carbohydrate 30.1, Fiber 6.7, Sugar 7.5, Protein 8

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

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.

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

TOMATO ZUCCHINI STEW



Tomato Zucchini Stew image

Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 15

1-1/4 pounds bulk Italian sausage
1-1/2 cups sliced celery (3/4-inch pieces)
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
1-1/2 cups tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2-1/2 teaspoons Italian seasoning
1-1/2 to 2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 cups canned whole kernel corn, drained
2 medium green peppers, sliced into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.

ITALIAN SAUSAGE ZUCCHINI STEW



Italian Sausage Zucchini Stew image

A different way to try zucchini! Delicious served over pasta with grated Parmesan Cheese or cheese stuffed tortellni

Provided by Bev I Am

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb Italian sausage, sliced thin (or ground beef)
2 cups celery, sliced
2 lbs zucchini, sliced
1 cup onion, diced
2 (28 ounce) cans tomatoes
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil
2 green peppers, diced
1/4 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon italian seasoning
canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)

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).

Nutrition Facts : Calories 359.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1745.9, Carbohydrate 25.1, Fiber 6.6, Sugar 13.7, Protein 19.5

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

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

GREEN BEAN, ZUCCHINI AND POTATO STEW



Green Bean, Zucchini and Potato Stew image

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

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

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.

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