Best Zucchini Stew By Bob Recipes

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

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

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