Zucchini Stew By Bob Food

ZUCCHINI STEW

Zucchini Stew image

This is my mother's recipe. It's delicious.

Provided by MARY ANN PUTMAN

Categories Soups, Stews and Chili Recipes Stews Beef

Time 45m

Yield 10

Number Of Ingredients 6

Ingredients

2 zucchini, diced
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes
2 cups uncooked white rice
3 pounds ground beef
salt and pepper to taste

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.

Nutrition Facts : Calories 441.9 calories, Carbohydrate 36.6 g, Cholesterol 82.4 mg, Fat 19 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 7.4 g, Sodium 205.6 mg, Sugar 3.3 g

ITALIAN SAUSAGE ZUCCHINI STEW

Italian Sausage Zucchini Stew image

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

Ingredients

1 lb Italian sausage, sliced thin (or ground beef)
2 cups celery, sliced
2 lbs zucchini, sliced
1 cup onion, diced
2 (28 ounce) cans tomatoes
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil
2 green peppers, diced
1/4 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon italian seasoning
canned corn (or both, optional) (optional) or butter beans, drained (or both) (optional)

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

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW - VEGETARIAN

Zucchini Stew - Vegetarian image

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

Ingredients

2 lbs zucchini, ends trimmed
1 tablespoon oil
1/2 cup onion, chopped
2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 green pepper, cut in 1/2-inch chunks
1/2 cup parmesan cheese, grated
8 ounces green beans, cut (fresh or frozen)
1 large potato, peeled and cut into 1/2-inch chunks
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
3 1/2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained
1 3/4 cups water

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

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

TOMATO ZUCCHINI STEW

Tomato Zucchini Stew image

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

Ingredients

1-1/4 pounds bulk Italian sausage
1-1/2 cups sliced celery (3/4-inch pieces)
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
1-1/2 cups tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2-1/2 teaspoons Italian seasoning
1-1/2 to 2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 cups canned whole kernel corn, drained
2 medium green peppers, sliced into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Shredded part-skim mozzarella cheese

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.

More about "zucchini stew by bob food"

ITALIAN ZUCCHINI STEW - A FAMILY FEAST®

Instructions. 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 …
From afamilyfeast.com

See details

ITALIAN STYLE ZUCCHINI STEW (VEGETARIAN) | LIVE EAT LEARN

Instructions. 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. …
From liveeatlearn.com

See details

STEWED ZUCCHINI WITH TOMATOES AND GARLIC - THE SPRUCE EATS

In a large saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and ground pepper. Place the pan over medium-high heat and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 45 minutes, removing the cover for the last 10 minutes, or until the zucchini and other ...
From thespruceeats.com

See details

ZUCCHINI STEW WITH POTATOES - VEGGIES SAVE THE DAY

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.
From veggiessavetheday.com

See details

ZUCCHINI STEW BY BOB | RECIPE | STEW, STEW RECIPES, SOUP …

Aug 13, 2018 - Zucchini, obviously, but also ground beef, potatoes, and Anaheim chilies give this stew recipe plenty of heartiness and flavor.
From pinterest.com

See details

ZUCCHINI STEW BY BOB | RECIPE | RECIPES, WHOLE FOOD …

Aug 12, 2014 - Zucchini, obviously, but also ground beef, potatoes, and Anaheim chilies give this stew recipe plenty of heartiness and flavor. Aug 12, 2014 - Zucchini, obviously, but also ground beef, potatoes, and Anaheim chilies give this stew recipe plenty of heartiness and flavor. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca

See details

ZUCCHINI STEW BY BOB | RECIPE | STEW, RECIPES, STEW RECIPES

Oct 9, 2016 - Zucchini, obviously, but also ground beef, potatoes, and Anaheim chilies give this stew recipe plenty of heartiness and flavor.
From pinterest.co.uk

See details

ZUCCHINI STEW BY BOB | RECIPE | RECIPES, STEW, STEW RECIPES

Oct 9, 2016 - Zucchini, obviously, but also ground beef, potatoes, and Anaheim chilies give this stew recipe plenty of heartiness and flavor.
From pinterest.com

See details

HOW MANY CALORIES ARE IN ZUCCHINI STEW BY BOB (RECIPE)

Having a fair degree of carbs with a carbs/calorie ratio of 44.13%, it contains the same amt as donuts, coconut milk and spaghetti. Compared to foods in its food group, this recipe has a typical degree of carbs. In this case, just 15 percent of other foods in this food group have a lower ratio of carbs to calories. Similarly, almost 60 percent ...
From slimkicker.com

See details