Best 9 Meaty Zucchini Stew Recipes

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Embark on a culinary adventure with our tantalizing Meaty Zucchini Stew, a hearty and flavorful dish that will delight your taste buds. Featuring succulent beef or lamb, this stew is brimming with tender zucchini, bell peppers, and a medley of aromatic spices. Simmered to perfection, the rich and savory broth envelops each ingredient, creating a symphony of flavors. Alongside the main recipe, we present a vegetarian variation, catering to those with dietary preferences or seeking a meatless option. This vegetarian delight boasts a combination of hearty vegetables, including zucchini, bell peppers, and mushrooms, all simmered in a flavorful broth. For those seeking a lighter and refreshing twist, our Zucchini and Corn Chowder offers a creamy and comforting experience. This chowder is packed with fresh zucchini, sweet corn, and a touch of smoky bacon, all harmoniously blended in a creamy broth. And for a quick and easy weeknight meal, try our hassle-free One-Pot Zucchini Pasta. This vibrant pasta dish features tender zucchini, juicy tomatoes, and flavorful Italian seasoning, all cooked together in one pot for a speedy and satisfying meal.

Here are our top 9 tried and tested recipes!

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 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

ITALIAN ZUCCHINI STEW



Italian Zucchini Stew image

Provided by A Family Feast

Categories     soup

Time 50m

Number Of Ingredients 16

1/3 cup extra virgin olive oil
1 pound ground beef 15% fat (85/15)
1 cup onion diced
1 ½ tablespoons garlic minced
Pinch red pepper flakes
1 small green bell pepper diced, about one cup
2 stalks celery minced fine, about one cup
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds zucchini cut into bite sized pieces, see tip in notes below
1 pound potatoes such as all purpose or new red, see tip in notes below
1 14.5-ounce can diced tomatoes in juice
1 ½ cups water
2 tablespoons tomato paste
1 cup Parmesan grated plus more for serving
Additional salt and pepper to taste

Steps:

  • In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
  • Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
  • Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
  • Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
  • Serve with additional Parmesan and crusty bread.

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

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.

ZUCCHINI AND GROUND BEEF SKILLET



Zucchini and Ground Beef Skillet image

This is my wife's favorite meal. A flavorful blend of ground beef, vegetables, and your favorite cheese. A true one-skillet meal that will satisfy your whole family!

Provided by rollman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 4

Number Of Ingredients 10

1 pound lean ground beef
1 medium sweet onion, finely diced
1 (8 ounce) package sliced white mushrooms
1 (6.5 ounce) can tomato sauce
1 (6 ounce) can sliced black olives
2 cloves garlic, minced
1 (14.5 ounce) can Italian-style stewed tomatoes
salt and ground white pepper to taste
4 medium zucchini
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
  • Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 24 g, Cholesterol 133.1 mg, Fat 37.6 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 18 g, Sodium 1308 mg, Sugar 13.4 g

BEEF, POTATO, ZUCCHINI AND TOMATO STEW



Beef, Potato, Zucchini And Tomato Stew image

Provided by Marian Burros

Categories     dinner, one pot, main course

Time 25m

Yield 3 servings

Number Of Ingredients 9

8 ounces extra-lean ground beef
4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)
1 pound ripe tomatoes
12 ounces new potatoes
1 pound zucchini
1 tablespoon no-salt-added tomato paste
1/4 teaspoon salt
Freshly ground black pepper to taste
Few sprigs fresh basil to yield 3 tablespoons chopped

Steps:

  • Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
  • Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
  • Wash, trim and coarsely chop tomatoes, and add to the pan.
  • Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
  • Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
  • Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 11 grams, TransFat 0 grams

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

BEEF-ZUCCHINI MEATBALLS



Beef-Zucchini Meatballs image

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 11

1 zucchini, grated
8 ounces ground beef, preferably 90 percent lean
1 cup cooked millet, or quinoa
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
Extra virgin olive-oil, for drizzling
Roasted spaghetti squash or sauteed zucchini spirals, for serving
3 cups marinara sauce, for serving
Freshly grated Parmigiano-Reggiano and fresh basil leaves, for serving

Steps:

  • Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Gently combine using 2 forks. Roll mixture into 1 1/2-inch balls and arrange on a rimmed baking sheet.
  • Preheat broiler with a rack in upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.

###

Tips for Making Meaty Zucchini Stew:

- For a richer flavor, use ground beef or sausage instead of ground turkey. - To add some heat, include diced jalapeños or chili peppers. - For a more colorful dish, add a variety of chopped vegetables, such as bell peppers, carrots, or corn. - Serve the stew over rice, pasta, or mashed potatoes. - If you're short on time, use a slow cooker to make the stew. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. ###

Conclusion:

Meaty zucchini stew is a hearty, flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, this stew is sure to become a family favorite.

Tips for Making Meaty Zucchini Stew:

  • For a richer flavor, use ground beef or sausage instead of ground turkey.
  • To add some heat, include diced jalapeños or chili peppers.
  • For a more colorful dish, add a variety of chopped vegetables, such as bell peppers, carrots, or corn.
  • Serve the stew over rice, pasta, or mashed potatoes.
  • If you're short on time, use a slow cooker to make the stew. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Conclusion:

Meaty zucchini stew is a hearty, flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, this stew is sure to become a family favorite.

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