ZUCCHINI AND CANNELLINI TOMATO STEW
Humble ingredients make for big flavours in this super simple one-pot meal. This dish is great to make when you don't have much in the house. In just about 30 minutes you'll see how a couple of canned goods can be transformed into a healthy, hearty and delicious meal. You can even serve this stirred into cooked pasta for an even more filling option! | Gluten Free + Vegan
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 40m
Number Of Ingredients 10
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!
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.
EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400ºF (200ºC).
- With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
- Drain the potatoes, and rinse with cold water. Peel off the skin.
- Cut the potatoes into ½-inch (1 cm) pieces and set aside.
- Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
- Bake for 25 minutes, flipping halfway through.
- Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
- Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
- Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
- Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
- Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams
TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
- Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium
MILD ITALIAN SAUSAGE, TOMATO & ZUCCHINI STEW
Make and share this Mild Italian Sausage, Tomato & Zucchini Stew recipe from Food.com.
Provided by pipman
Categories Stew
Time 1h
Yield 1 pot
Number Of Ingredients 11
Steps:
- Brown sausage in large, deep saucepan.
- Add sliced celery and cook for 15 minute.
- Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings.
- Simmer, covered for 20 minute.
- Add green peppers, summer an additional 15 minute.
- Garnish with cheese. Serve with French bread.
- Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).
Nutrition Facts : Calories 2338, Fat 158.5, SaturatedFat 54.9, Cholesterol 323.5, Sodium 12713.8, Carbohydrate 110.5, Fiber 24.6, Sugar 61.3, Protein 129
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
- Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
- Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
- Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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
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