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
Fill up on nutritious veggies with this Zucchini Stew recipe. It's a powerhouse meal complete with navy beans, basil, and kale!
Provided by Sarah Bond
Categories Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Flavor Base: Heat oil in a large pot over medium heat. Add onion, garlic, and zucchini to the pan, cooking until onion and zucchini are a bit soft, about 5 minutes.
- Stewify: Stir in marinara sauce and beans. Continue cooking, covered, for 5 minutes until marinara sauce is hot and gently simmering.
- Greens: Stir in chopped kale and basil. Cook until kale wilts, about 2 minutes.
- Serve: Season with salt and pepper, as needed, then serve warm!
Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 29.4 g, Protein 6 g, Fat 7 g, SaturatedFat 1.4 g, Cholesterol 3 mg, Sodium 682 mg, Fiber 7.1 g, Sugar 13.1 g
EASY ITALIAN ZUCCHINI STEW
Easy Italian Zucchini Stew will make a nutritious, delicious side dish that will complement almost anything you serve it next to. Simple, full of flavor and will make a FABULOUS dish.
Provided by 2 sisters recipes
Categories Side
Time 33m
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, heat olive oil and add the onion and garlic. Saute both until softened, about 3 minutes.
- Toss in the zucchini and chopped tomato. Turn the heat under the skillet to "high." Season with salt, and fresh cracked black pepper to taste. Toss in fresh chopped basil. Stir to combine the mixture. Quick Note: this will be quick to flavor and infuse all the vegetables together and on high heat before they are covered and simmered on low heat.
- Then cover with a lid. Lower the heat to a "low" setting and simmer the stew for 15 to 20 minutes, stirring occasionally. Since zucchini is a water-based vegetable, the zucchini will naturally release its juices creating a broth, enough to keep the vegetables from burning.
- Taste, and adjust the seasonings, as needed. When zucchini is softened, or tender to the bite, they are ready. Turn off the heat.
- Transfer to a serving platter and serve. Serve warm.
Nutrition Facts : Calories 105 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8.7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1.3 grams saturated fat, ServingSize 1 serving, Sodium 112 grams sodium, Sugar 3.3 grams sugar
ITALIAN SAUSAGE ZUCCHINI STEW
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
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 ZUCCHINI SAUTE
This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.
Provided by COLEE576
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.7 g, Fat 27.3 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 1914.6 mg, Sugar 6 g
ITALIAN VEGETABLE STEW (CIAMBOTTA)
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Onion Tomato Vegetarian Quick & Easy Dinner Lunch Celery Green Bean Bell Pepper Carrot Zucchini Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 7-to 8-quart heavy pot over medium-high heat until it shimmers. Add onions, celery, carrots, and garlic and cook, stirring occasionally, until pale golden, about 10 minutes. Add eggplant and water and cook, covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes.
- Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes.
- Meanwhile, cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Transfer with a slotted spoon to a large bowl. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini.
- Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
ITALIAN FISH AND VEGETABLE STEW
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that will hold together when cooked.
Provided by Mindy Hermann, RDN
Categories Soup/Stew Fish Lemon Juice Vinegar Mustard Garlic Bell Pepper Zucchini Tomato Basil Oregano Wheat/Gluten-Free Dairy Free Dinner Quick and Healthy Quick & Easy Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
- Cook polenta according to package directions.
- Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
- Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
- Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
- Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.
ITALIAN ZUCCHINI SOUP
A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.
Provided by Jennifer Adams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g
TOMATO ZUCCHINI STEW
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
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 - VEGETARIAN
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
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
FAVORITE ITALIAN SAUSAGE STEW
Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.
Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.
CA COOTS (ITALIAN ZUCCHINI STEW)
My Grandmother Colella used to go out to her garden and pick her veggis and make this wonderful meal for her 10 children. My dad made it for us. This is even better the next day as all the flavors mesh together. This is good by itself or served as a side (I usually make this when I make pork cutlets).
Provided by Laura Aden
Categories Vegetables
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley
- 2. In large pot, place enough oil to cover bottom of pot. Add minced garlic and saute in pot over medium heat for 2 minutes. Layer veggies in this order: Carrots, Potatoes, Bell Peppers, Zucchini, Parsley and canned tomatoes (do not drain). Add salt (I usually use about 1/2 tablespoon) DO NOT STIR.
- 3. Let cook for about 45 minutes to an hour (until all veggies are soft). When veggies are cooked, stir and serve with parmesan cheese and french bread.
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