Stew With Zucchini Beef Stew With Zucchini
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Zucchini Stew with Potatoes is a rustic Italian-inspired primary dish. This vegan and gluten-free recipe is good for you and loaded with vegetables. Relish a warm bowl of this comforting stew on its own or with some crusty staff of life.
Zucchini is a summer staple in my house. I love using it to make Easy Vegan Spaghetti with Zucchini, Mediterranean Lycopersicon esculentum and Zucchini Saute, and Vegan Pasta Broil. And when I want something actually easy and comforting, I turn to this vegetable stew.
This rustic dish volition remind you of a recipe your Italian grandmother would brand, if you had an Italian grandmother. It's especially perfect during the summertime when zucchini is arable and y'all have more than than you know what to do with.
Jump to:
- Why yous'll beloved this recipe
- Ingredients
- Amy'southward tip
- Equipment
- Instructions
- Variations
- Serving suggestions
- Storing and freezing
- FAQ
- More recipes to try
- 📋 Recipe
- 💬 Comments
Why y'all'll dearest this recipe
- Information technology's easy to brand in an hour with only ix ingredients (plus salt and pepper).
- It's meant to be rustic, then y'all don't need to worry about chopping the vegetables finely.
- Information technology's perfect for meal prep and a cracking style to use upwards whatever extra zucchini you take.
Ingredients
For the consummate listing of ingredients with measurements plus recipe instructions, please come across the recipe card at the lesser of this post.
These ingredients are all easy to find and budget-friendly. And they are all part of a plant-based Mediterranean diet, which is one of the healthiest ways to eat.
You tin can use any type of potatoes you lot prefer, such as Russet or red. I like to utilise my favorite gold potatoes.
Every bit you can see in the above photo, at that place's no need to die the vegetables small for this mesomorphic Italian zucchini stew.
Amy's tip
Slice off both ends of the zucchini squash before quartering and chopping them. This will help remove whatsoever of the bitterness.
Equipment
The simply special equipment you lot demand to make this zucchini stew is a large pot or Dutch oven. I'm a big fan of Le Creuset, but Cuisinart is another great choice at a more affordable price.
Instructions
- Saute the onion in a little olive oil until soft. Then add the garlic and saute for almost 30 seconds more.
- Next add together the zucchini, potatoes, carrots, and red bell pepper.
- Afterwards about 5 minutes, add together the canned whole tomatoes with their juice. Blast the tomatoes down into the vegetables with a wooden spoon and break them autonomously a little.
- Once the mixture comes to a low eddy, reduce the heat and simmer, stirring occasionally, until the potatoes are tender and the vegetable stew has thickened. Finally, add a footling salt and pepper and some fresh parsley and it'due south fourth dimension to swallow!
Variations
If you want to boost this repast with some extra poly peptide, I recommend adding in a can of chickpeas, cannellini, or kidney beans.
And if you have other vegetables on hand like eggplant, celery, or green beans, they would be wonderful additions to this zucchini stew. In add-on yous tin can substitute basil or your favorite herbs for the parsley.
Serving suggestions
I'm perfectly happy eating a large bowl of this rustic vegetable stew on its own. But if you take some crusty bread similar Bread SRSLY sourdough, heat some up for dipping in the stew. Or try it with i of these salads:
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Chickpea Spinach Salad (xv Minute Recipe)
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Mediterranean Dark-green Olive Salad Dressing
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Tomato plant and Red Onion Salad
-
Marinated Artichoke Hearts Salad
Storing and freezing
This chunky vegetable stew is a great make-ahead meal. You lot can prepare it on the weekend and bask it reheated during the calendar week.
It will last for up to five days refrigerated, and you can even freeze it. I like to freeze it in individual servings in glass containers or mason jars. Just be sure to exit a little room at the top since the zucchini stew will aggrandize when frozen.
To reheat, first defrost the frozen container in the refrigerator overnight. It volition be thicker, and so yous may want to add a little water before reheating information technology in a pot on the stove or in a microwave-safe bowl.
For tips on freezing, refer to USDA Freezing and Nutrient Rubber.
FAQ
How do you go the biting taste out of zucchini?
Zucchini (and cucumbers) produce a compound chosen cucurbitacin which tin make them gustatory modality biting. The best way to combat this is to cut off both ends of the squash before slicing or chopping it.
Practice you take to peel zucchini before cooking?
No, you practice not need to peel zucchini. In fact, it'south amend to go out the skin on since it contains a lot of the nutrients.
What does it mean to quarter zucchini?
To quarter zucchini, beginning cutting off both the ends and discard them. Then slice the squash lengthwise into 2 pieces. Now slice those ii pieces lengthwise again so you have four pieces or quarters.
More recipes to endeavour
If you purchased a 3 pound bag of potatoes, you can utilise 1 pound to make Zucchini Stew with Potatoes and the other two pounds to make Greek Lemon Roasted Potatoes with Chickpeas. Or try some of these favorite soups and stews:
-
Easy Vegan Vegetable Soup
-
Spanish Chickpea Stew with Spinach
-
Cauliflower Chickpea Curry (Vegan)
-
Scarlet Lentil White potato Soup (Vegan)
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for back up, inspiration, and fun.
If you love this recipe, please requite information technology five stars! ★★★★★
📋 Recipe
- ii Tablespoons olive oil
- 1 onion, diced
- five cloves garlic, minced
- iii medium zucchini, (about one.5 pounds) sliced lengthwise in quarters then cut in ½ inch chunks
- 1 pound potatoes, (I use gold potatoes) peeled, quartered, and cut in chunks nearly the aforementioned size as the zucchini
- 2 medium carrots, peeled and sliced
- ane cerise bell pepper, cut in large dice
- i-28 ounce can whole peeled tomatoes with their juice
- salt and pepper, to taste
- ½ cup fresh parsley, roughly chopped or torn
Prevent your screen from going dark
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Heat the olive oil in a large pot or dutch oven over medium rut.
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Saute the onion in the oil for a few minutes until soft and slightly translucent.
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Add the garlic and saute about 30 more seconds until fragrant.
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Then add the zucchini, potatoes, carrots and reddish bong pepper to the pot and saute for v minutes.
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Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and suspension them apart with a wooden spoon.
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Bring the stew to a low eddy, and then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
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Flavour to taste with salt and pepper and remove the stew from the heat.
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Stir in the parsley and serve.
Leftovers can be covered and refrigerated for up to 5 days and reheated on the stove or in a microwave.
Amy'south tip: Slice off both ends of the zucchini squash before quartering and chopping them. This will assist remove any of the bitterness.
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Calories: 257 kcal | Carbohydrates: 42 g | Protein: 9 one thousand | Fat: 8 g | Saturated Fatty: 1 g | Sodium: 313 mg | Potassium: 1690 mg | Cobweb: 10 chiliad | Sugar: 16 g | Vitamin A: 7380 IU | Vitamin C: 110.5 mg | Calcium: 159 mg | Iron: 7.half dozen mg
Nutritional information is an estimation simply.
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