Best 14 Zucchini Stew Recipes

GREEN BEAN, ZUCCHINI AND POTATO STEW

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.

TOMATO ZUCCHINI STEW

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.

ZUCCHINI STEW - VEGETARIAN

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.

ZUCCHINI STEW

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.

GREEK POTATO, ZUCCHINI, AND BEAN STEW

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
• Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
• Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
• Stir in parsley, dill, oregano, and pepper.
• Ladle into bowls and garnish with cheese.

CHEF JOHN'S SAUSAGE, ZUCCHINI, AND POTATO STEW

Steps:

• Cook sausage in a large pot over medium heat until fat begins to render from sausage, about 3 minutes. If pan is too dry, drizzle olive oil over sausage and cook until sausage is browned, about 5 more minutes. Stir onion and a pinch of salt into sausage; cook until onion is translucent, about 5 minutes.
• Stir zucchinis and potatoes into sausage; pour in vegetable broth and water. Stir bay leaf, thyme sprigs, salt, and black pepper into mixture; bring to a boil. Reduce heat to low and simmer until stew is thickened and vegetables are tender, 45 minutes to 1 hour.
• Turn off heat and stir chives into stew. Adjust salt and black pepper to taste. Stir in cherry tomatoes; serve in large shallow bowls.

SUMMER ZUCCHINI STEW

Steps:

• Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green bell pepper, and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender.
• Mix the zucchini into pot. Pour in the tomatoes and their liquid and 3/4 tomato can (21 fluid ounces) water. Season with basil, oregano, parsley, salt, and pepper. Bring to a boil, reduce to low, and simmer 40 minutes.
• Stir the green beans into the pot, and continue cooking 5 minutes, until beans are heated through.

ZUCCHINI SQUASH AND POTATO STEW

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.

ZUCCHINI STEW BY BOB

Steps:

• Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
• Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
• Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

MEATY ZUCCHINI STEW

Steps:

• In a Dutch oven or large saucepan, cook beef and sausage over medium heat until no longer pink; drain and set aside. , Drain tomatoes, reserving the juice; set tomatoes aside. In the same pan, combine the peppers, celery, onion and reserved juice. Cover and cook over medium heat for 10 minutes., Add the meat, tomatoes, zucchini, tomato juice and seasonings. Cover and cook for 15 minutes or until zucchini is tender, stirring occasionally. Garnish with cheese if desired.

CHICKEN, CHICKPEA, AND ZUCCHINI STEW

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes.
• Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.
• Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf. Sprinkle with cheese.

SAUSAGE, GROUND BEEF & ZUCCHINI STEW

Steps:

• 1. In dutch oven or large saucepan, over medium heat, cook beef & sausage until no longer pink; drain & set aside.
• 2. Drain tomatoes, reserving juice; set tomatoes aside. In the same pan, combine the peppers, celery, onion & reserved juice. Cover & cook over medium heat for 10 minutes.
• 3. Add meat, tomatoes, zucchini, tomato juice & seasonings. Cover & cook 15 minutes or until zucchini is tender, stirring occasionally.
• 4. Serve, garnish with cheese.

BEEF STEW WITH ZUCCHINI

Steps:

• 1. In a large skillet over medium heat, thoroughly brown the meat in the oil.
• 2. Sprinkle half the salt and pepper over the meat.
• 3. Lift the meat into a bowl.
• 4. Saute the onion in the skillet until transparent and lift out into the crockpot.
• 5. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot.
• 6. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini.
• 7. Sprinkle the rest of the salt and pepper.
• 8. Place the meat on top and cook on low for 8 to 10 hours.
• 9. Before serving, remove the meat and veggies to a platter and keep warm.
• 10. Skim 2 tablespoons of fat from the top of the liquid and heat in a skillet.
• 11. Stir the flour and heat rapidly to make a smooth sauce.
• 12. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies.

ZUCCHINI STEW

Steps:

• Wash and cut zucchini into 1 inch pieces. Peel potatoes and also cut into 1 inch pieces. Set aside. In a 5 quart pan, saute sliced onions and garlic in olive oil until onions are tender (don't burn the garlic) Add potatoes, tomatoes, water and simmer for about 10 minutes. Then add zucchini and sweet basil, salt and pepper and cook for about 10-15 minutes more. Check for taste, add a little sugar is tomatoes are bitter. Check also for Salt and Pepper. Cook until both potatoes and zucchini are tender but not overcooked.