Make the most of seasonal zucchini in this easy, smokey, Zucchini Stew. This nourishing 1 pot dish is ready in just 30 minutes. Enjoy as a vegetarian main dish, or as a vegetable side dish.
We're not great gardeners, but we can usually manage a small vegetable patch with some zucchini - it's just so easy to grow.
Sometimes, too easy. We can end up with a LOT of zucchini! When we have lot, I turn to zucchini stew to use it up.
We love it as a main dish for a veggie night, or as a side dish. It's great with Mayonnaise Chicken Breasts, Garlic Honey Glazed Pork Tenderloin, or Baked Beef Meatballs.
Zucchini stew is one of those dishes that warms you from the inside out, perfect for any time of year. This recipe combines the earthiness of potatoes, the sweetness of bell peppers, and the subtle flavor of zucchini, all simmered in a rich tomato base.
The result is a hearty, flavorful stew that's both comforting and nourishing. W
hether you're looking to impress your family with a wholesome dinner or need a quick, nutritious option for busy weeknights, this zucchini stew is a must-try.
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Why You'll Love This Recipe
Healthy and Nutritious: Packed with fresh vegetables, this stew is a great way to get your daily dose of vitamins and minerals.
Easy to Prepare: With straightforward instructions and common ingredients, this zucchini stew recipe is perfect for busy weeknights.
Versatile: You can easily adapt this vegetarian stew to include your favorite vegetables or spices, making it a customizable meal.
Comforting: The warm, hearty nature of this stew makes it perfect for cozying up on a chilly evening.
Budget-Friendly: Using simple, affordable ingredients, this stew is as easy on your wallet as it is on your schedule.
Ingredients
You only need simple pantry ingredients for this recipe!
- Oil: Used for frying the vegetables. Olive oil works best, but you can substitute with vegetable or canola oil if preferred.
- Zucchini: The star of the dish, providing a mild flavor and tender texture. You can substitute with yellow squash if needed.
- Potatoes: These add heartiness and texture to the stew. Any starchy potato will work, like Russet or Yukon Gold.
- Red Bell Pepper: Provides a sweet, vibrant addition. Feel free to use yellow or orange bell peppers as an alternative.
- Onion: Adds a sweet and savory base flavor. You can use yellow, white, or red onion.
- Garlic: Adds a robust, aromatic flavor. Fresh is best, but jarred minced garlic can be used in a pinch.
- Canned Diced Tomatoes: They form the base of the stew, adding a rich, tangy flavor. If you prefer, you can use fresh tomatoes, diced.
- Smoked Paprika: Adds a smoky depth to the stew. Regular paprika can be used if you don't have smoked.
- Ground Cumin: For a lovely earthy flavor.
- Onion Powder: Enhances the overall flavor with a concentrated onion taste.
- Salt and Black Pepper: Essential seasonings that bring out the flavors of all the ingredients.
See the recipe card for quantities and method.
How to make Zucchini Stew
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Heat the oil in a deep pot over medium/low heat. Add the chopped onion and fry for 5 minutes, stirring occasionally.
Stir in the diced potatoes, zucchini, and bell pepper.
Add the chopped garlic, canned tomatoes, paprika, cumin, onion powder, salt and pepper to the saucepan.
Mix everything thoroughly, increase the heat and bring to the boil.
Reduce the heat to medium, then simmer gently for 20 minutes, stirring occasionally. If the stew starts to stick to the bottom of the pan, add a few tablespoons of water.
Scroll down for the full ingredients list and method.
Variations
- Spicy Zucchini Stew: Add a chopped jalapeño or a pinch of cayenne pepper for some heat.
- Protein-Packed: Include cooked chicken, sausage, or chickpeas to make it more filling. Try it with Kielbasa.
- Extra Veggies: Add carrots, celery, or spinach for more variety and nutrients.
- Cheesy Twist: Stir in some shredded cheese just before serving for a creamy texture.
Serving Suggestions
- With Crusty Bread: Perfect for soaking up the delicious broth. Or try it with copycat Outback Steakhouse Bread.
- Over Rice or Quinoa: Makes for a heartier meal. Try it with Crockpot Cheesy Chicken and Rice.
- Topped with Fresh Herbs: Garnish with parsley, dill, cilantro, or basil for a fresh finish.
- With a Side Salad: A simple green salad complements the stew nicely.
- Dollop of Yogurt or Sour Cream: Adds a creamy contrast to the hearty stew.
Stew Recipes
Storage and Freezing Advice
This zucchini stew stores well in the fridge for up to 4 days. Just place it in an airtight container and reheat it on the stove or in the microwave when ready to eat.
To freeze, let the stew cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Make Ahead Information
This stew is an excellent make-ahead dish. Prepare it the day before, let it cool, and store it in the refrigerator. The flavors meld beautifully overnight, making it even more delicious when reheated.
More Dinner Recipes
Recipe Tips
- Don't Rush the Onions: Letting the onions cook slowly will develop a sweeter, richer flavor base for your stew.
- Adjust the Consistency: If you prefer a thicker stew, let it simmer a bit longer. For a thinner consistency, add a bit of vegetable broth or water.
- Taste as You Go: Adjust the seasoning to your preference. Add more salt, pepper, or spices if needed.
- Keep Stirring: To prevent the stew from sticking to the bottom of the pot, stir occasionally and add a splash of water if necessary.
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📖 Recipe
Zucchini Stew
Equipment
- Pot
Ingredients
- 1 tablespoon oil for frying
- 1 onion diced
- 2 potatoes peeled and diced (350 grams / 12 ounces)
- 1 cup diced zucchini
- 3 cloves garlic finely chopped
- 1 red bell pepper finely chopped
- 1 can diced tomatoes 400 grams / 14 ounces
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oil in a deep pot over medium/low heat. Add the chopped onion and fry for 5 minutes, stirring occasionally.
- Stir in the diced potatoes, zucchini, and bell pepper.
- Add the chopped garlic, canned tomatoes, paprika, cumin, onion powder, salt and pepper to the saucepan.
- Mix everything thoroughly, increase the heat and bring to the boil.
- Reduce the heat to medium, then simmer gently for 20 minutes, stirring occasionally. If the stew starts to stick to the bottom of the pan, add a few tablespoons of water.Check that the potatoes and veggies are cooked through and simmer a little longer if necessary.
- Serve and enjoy.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Mahy says
I can never say no to a good zucchini stew like this. Fantastic recipe to keep handy!
Ashley says
This is the perfect summertime stew! I love that you added potatoes to the zucchini and tomatoes to make it a little heartier. I'll be making this again for sure!
Lisa says
Always looking for new ways to cook my favorite vegetable. This stew was a hit and it is definitely going into our regular rotation. Easy and delicious.
Angela says
Pure comfort eating! This hearty stew recipe is easy to follow and packed full of flavour. Our kids who are normally picky eaters loved it as well! Thanks for a great recipe.