Best 4 Zucchini Stew Vegetarian Recipes

**Explore the Delightful World of Zucchini Stew: A Culinary Journey for Vegetarians and Vegans**

Zucchini stew, a vibrant and flavorful dish, is a symphony of culinary delights that tantalizes the taste buds and nourishes the body. This versatile stew is a haven for vegetarians and vegans, offering a hearty and satisfying meal packed with an array of fresh vegetables. Embark on a culinary adventure as we delve into the realm of zucchini stew, uncovering its delectable variations and the secrets behind its irresistible taste. From classic stews brimming with the goodness of zucchini, tomatoes, and herbs to unique twists featuring exotic ingredients, this article presents a collection of recipes that cater to diverse palates and dietary preferences. Discover the magic of zucchini stew as it transforms simple ingredients into a symphony of flavors, leaving you craving more with every bite.

Let's cook with our recipes!

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

Ingredients

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 - 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

Ingredients

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

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

Ingredients

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 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

Ingredients

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

Tips:

Use fresh and tender zucchini: Choose medium-sized zucchini that are firm and have smooth, unblemished skin. Overgrown zucchini tend to have a tough texture and a bitter taste.
Slice zucchini evenly: Cut the zucchini into uniform slices or cubes to ensure even cooking. This will also help the stew have a more appealing appearance.
Sauté the zucchini before stewing: Searing the zucchini in a pan with a little olive oil adds a nice golden-brown color and enhances its flavor.
Use a variety of vegetables: Don't limit yourself to just zucchini. Add other vegetables like bell peppers, carrots, tomatoes, and corn to create a more colorful and flavorful stew.
Season the stew well: Use a combination of herbs, spices, and salt and pepper to taste. Common seasonings for zucchini stew include garlic, oregano, basil, thyme, cumin, paprika, and chili powder.
Simmer the stew until the vegetables are tender: The cooking time will vary depending on the type of vegetables you use. Zucchini typically takes about 10-15 minutes to become tender. Overcooking can make the vegetables mushy.
Serve the stew with crusty bread or rice: This will help soak up the delicious sauce and make the meal more filling.

Conclusion:

Zucchini stew is a versatile and flavorful dish that can be enjoyed as a main course or a side dish. It's a great way to use up fresh summer zucchini and is also a healthy and affordable meal option. With its vibrant colors, delicious flavors, and ease of preparation, zucchini stew is sure to be a hit with your family and friends. So next time you're looking for a quick and easy vegetarian meal, give this zucchini stew a try!