Ca Coots Italian Zucchini Stew Recipes

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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.

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

ITALIAN STEWED ZUCCHINI AND TOMATOES



Italian Stewed Zucchini and Tomatoes image

Make and share this Italian Stewed Zucchini and Tomatoes recipe from Food.com.

Provided by Angelique777

Categories     Lunch/Snacks

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

Steps:

  • Cook chopped bacon until done, but not crispy.Drain and set aside.
  • Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
  • Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
  • Optional: Top with parmesan or grated mozzarella.

Nutrition Facts : Calories 438.2, Fat 34.9, SaturatedFat 11.5, Cholesterol 51.5, Sodium 991.4, Carbohydrate 21.1, Fiber 4.7, Sugar 12.3, Protein 13.6

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

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