Tomato Zucchini Stew Recipes

ZUCCHINI AND CANNELLINI TOMATO STEW

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium heat.
• Add the onion, garlic and zucchini. Cook for 4 to 5 minutes,or until onion is soft.
• Stir in the tomatoes and vegetable stock. Simmer for 10 to 15 minutes until the sauce reduces down and thickens. Make sure to stir every so often to keep the bottom from burning.
• Stir in the cannellini beans and let simmer for 5 minutes. Add the spinach and stir in until it's just wilted. Taste and season with salt as needed. Sprinkle over a little vegan parm (if using) and enjoy!

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.

TOMATO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
• In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
• Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
• Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
• Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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.

ITALIAN STEWED ZUCCHINI AND TOMATOES

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.

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.

STEWED ZUCCHINI WITH TOMATOES AND CHICKPEAS

Steps:

• Heat a skillet over medium heat and add the olive oil.
• Once the oil is hot, saute the onion for a couple of minutes until it's translucent.
• Add the garlic and saute until fragrant, about 30-60 seconds.
• Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
• Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
• Add salt and pepper, to taste.
• Stir in the parsley.
• Serve over quinoa, if desired.

TOMATO STEWED ZUCCHINI WITH WHITE BEANS

Steps:

• Heat the olive oil in a sauté pan over low-medium heat.
• Turn the heat up to medium and add in the zucchini, salt and pepper and sauté for 2 minutes.
• Then add in the tomato sauce and white beans and simmer uncovered while stirring occasionally for 5 minutes.
• Stir in the kale and simmer uncovered while stirring occasionally for 5 minutes more.
• Remove the pan from the heat and add in the basil, stir and serve.

ITALIAN ZUCCHINI STEW

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 WITH POTATOES

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.