ZUCCHINI, POTATO AND FENNEL STEW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.
- Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.
SQUASH AND POTATOES
My German grandmother taught me to cook, and she used bacon drippings in almost every recipe, even cookies! I happened upon this concoction one summer Sunday afternoon when our neighbors gave us a bumper crop of vegetables from their garden. Naturally I stared with grandmother's favorite ingredient...bacon!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 300mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
SQUASH, ZUCCHINI AND POTATOES
This is a very simple dish that my family really enjoys. When I was a little girl my mother always made it for us to enjoy. Any vegetable can be used to add to the potatoes. I usually use small red potatoes (then I use about 8 rather than 4), but any kind of potato can be used.
Provided by Lighthouse Rita
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put water in pot add potatoes.
- Cook potatoes until a little soft.
- Add vegetables and cook until desired texture of veges.
- Olive oil or butter can be spread on top.
- Salt and pepper to desired taste.
- Since I am always watching my weight I do not put butter or olive oil on top only salt and pepper.
ZUCCHINI SQUASH AND POTATO STEW
A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.
Provided by Maureenie
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off and discard the ends of the squash.
- Cut squash in half length-wise and slice into 1" pieces.
- Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
- Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
- Finely chop the garlic.
- Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
- Add squash and potatoes. Saute until potatoes are somewhat softened.
- Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
- Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
- Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
Nutrition Facts : Calories 165.1, Fat 4.1, SaturatedFat 0.7, Sodium 342.3, Carbohydrate 29.6, Fiber 5.3, Sugar 8.3, Protein 5.2
ZUCCHINI STEW WITH POTATOES
Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.
Provided by Amy Katz
Categories Main Course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257 kcal, Carbohydrate 42 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 10 g, Sugar 16 g, ServingSize 1 serving
SWEET SQUASH, SWEET POTATO, AND TOFU STEW
I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda.
Provided by Munchkin1287
Categories Yam/Sweet Potato
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
- Add vegetable stock, chopped tomato, and tomato puree.
- Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
- Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
- Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
- Enjoy!
Nutrition Facts : Calories 218.3, Fat 5.2, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 35.9, Fiber 8.5, Sugar 9.7, Protein 13.8
GREEN BEAN, ZUCCHINI AND POTATO STEW
Categories Soup/Stew Potato Vegetable Stew Vegetarian Wheat/Gluten-Free Green Bean Zucchini Spring Healthy Vegan Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.
GREEK POTATO, ZUCCHINI, AND BEAN STEW
As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.
Provided by justcallmetoni
Categories Stew
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
- Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
- Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
- Stir in parsley, dill, oregano, and pepper.
- Ladle into bowls and garnish with cheese.
SQUASH AND ZUCCHINI CASSEROLE
Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.
Provided by Ann Marie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g
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