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Summer Zucchini Stew

Updated on July 17, 2015

Summer Zucchini Stew

I named this recipe Summer Zucchini Stew because I get most of the ingredients from my yard in the summer. I mentioned in my last hub of stuff zucchini that there are so many recipes for zucchini and this is another one.

Except for the garlic and diced canned tomatoes and the pinch of sugar and the cheese, all the rest of the ingredients are from my garden. When I start getting tomatoes from my plants, then they will be in this stew also instead of canned.

One of the nice things about this recipe is you can eat it hot or cold the next day, which is just as good. It can be a side dish for dinner or the main dish for lunch with a piece of crust bread. It also lasts a long time in the refrigerator. If I were inclined to can, this is one of those foods that are great to have in the middle of winter. I might still do that, I'm not sure though.

Hope you enjoy this easy to make recipe.


About Other Stews

Mostly stews are a hodge podge of ingredients left over with meat added.

Beef stew, chicken stew, my Nona even made rabbit stew. There are seafood stews also which are popular around the Christmas season in a lot of Italian families.

There are red stews with are tomato based and there are brown stews which are brown gravy based. There is something for everyone. You can experiment with what you like and what you have on hand. I hope you do that, you never know what you can come up with.

Pictures of the Zucchini Stew from the Beginning

Ready to eat Zucchini Stew
Ready to eat Zucchini Stew | Source
Chopped green beans sauteing with onions and garlic
Chopped green beans sauteing with onions and garlic | Source
Minced garlic
Minced garlic | Source
Zucchini added to pot.
Zucchini added to pot. | Source
With all the ingredients.
With all the ingredients. | Source
All ingredients simmering.
All ingredients simmering. | Source

Please Vote

5 stars from 2 ratings of Summer Zucchini Stew

The Herbs in my Summer Zucchini Stew

You will see pictures below of the herbs I put in my stew. I grew them in my little (and I do mean little) herb garden. The Italian parsley and basil are pictured. There is a jar of dried oregano which I planted and dried last year and am still using. I also have dill in my hard and 2 plants of Rosemary.

You can grow the ones you use the most in little pots and keep them in your kitchen all winter if you have the room. I don't, so I plant them in the summer and dry them for the winter.

Have fun with your own herb garden.

Photos of Italian Parsley and Basil

Part of my herb garden.  Basil on the left and Italian parsley on the right.
Part of my herb garden. Basil on the left and Italian parsley on the right. | Source
Oregano, dried in a jar.
Oregano, dried in a jar. | Source
Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: Yields 6-8 1/2 c. servings
  • 2 medium zucchini, chopped medium chunks
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup yellow and green beans, chopped
  • 4 cloves garlic, chopped
  • 1 (14.5 oz. can) diced tomatoes
  • 3 tablespoons fresh Italian parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 pinch sugar
  • 3 tablespoons Parmesan cheese, grated
  • 1/4 cup white wine
  • 3 tablespoons extra virgin olive oil
  • to taste salt and pepper

Directions

  1. Heat the olive oil in a medium size pot on medium high heat. Add the onions and green beans and saute for about 5 minutes.
  2. Add the garlic, pepper, tomatoes and the rest of the ingredients. Bring to a simmer and cover.
  3. Cook for about 25 minutes or until the vegetables are all cooked. Can be served hot, room temperature or cold.

Hints

  • If you don't have fresh herbs then by all means use dried ones but use a little less since dried herbs have a more intense flavor.
  • You can also use other vegetables if you like, but not corn, it didn't go right with this type of stew. (I tried it.) The zucchini, onions and garlic and tomatoes are a must.
  • If fresh garlic doesn't agree with you then you can use garlic powder to put the garlic in whole and fish it out before serving.
  • If you're not sure what type of wine to cook with a good rule of thumb is to use whatever wine you like to drink. If you use something you don't like, you won't like it in the food either.

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    • Rachel L Alba profile image
      Author

      Rachel L Alba 22 months ago from Every Day Cooking and Baking

      Hi Jackie, Our gardens are all gone now. You are fortunate in the fact that you have more time to grow your veggies. Have you tried to fertilize them? I'm glad you like this recipe. Thank you so much for visiting and your great comments. I appreciate it all.

      Blessins to you.

    • Jackie Lynnley profile image

      Jackie Lynnley 22 months ago from The Beautiful South

      This is good I know and I can't think why I would not have thought to try it! Well I am glad you are here to tell me for I surely will. I have my own tomatoes frozen so that will make it good too. Well I bought the tomatoes and peeled and froze them; my tomatoes are so pitifully still trying to grow with not a bloom on them! I don't know what happened; probably the lack of rain and so hot.

      I do have a few herbs but I have never had any luck growing them inside. My mom had the green thumb and I sure didn't inherit it!

      Thanks for sharing your wonderful recipes!

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you Cornelia for the visit and comments. I appreciate your visits.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Alicia, thank you for visiting and the nice comment. Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you poetryman, I can always count on your visits.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Peggy, Thanks again for your visit. I'm sure you will like this, it stays real good in the fridge for up to a week also.

      Blessings to you.

    • CorneliaMladenova profile image

      Korneliya Yonkova 2 years ago from Cork, Ireland

      Awesome hub, Rachel. I love stew especially with the herbs you have used. Thank you very much for this recipe! :)

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      This sounds like another very tasty recipe! Thank you once again for sharing it.

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Looks delicious and healthy.

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      So nice that you are growing most of the ingredients in your very own garden. Your recipe sounds good and I know that I would like it. I have made similar things in the past but without the green beans. Nice and low calorie as well! Our yard is too shady to be able to grow zucchini but it is a veggie that we buy often and use in many different ways. I do have quite an assortment of herbs growing in the garden in various places. Will be making something like this soon. Thanks!

    • Robert Beyer profile image

      Robert Beyer 2 years ago from Seattle, Washington

      Thank you

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Robert,

      There is a green bean, potato and tomato salad that is great in the summer. Just cook your beans to your liking and peel, quarter and cook some potatoes. Cool them a little and add them together with a couple of fresh cut tomatoes. Toss with your favorite oil, salt, pepper and parsley. That can be served at room temperature.

      Also, just cook the beans and mix them with a little oil, salt, pepper and a little lemon juice.

      My husband's favorite way is to cook the beans for 10 minutes in salted water and then saute them in oil for a couple of minutes then pour some scrambled eggs over them. Let it sit for a minute then scramble them together. Remember to season them.

      I didn't add amounts because it all depends on how much beans you cook.

      I hope that helps you.

    • Robert Beyer profile image

      Robert Beyer 2 years ago from Seattle, Washington

      Hi Rachel anything you can pass along will be greatly appreciated.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Audrey, Thank you for visiting and the nice comment. It's appreciated.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Robert. Thanks for visiting and I have more ideas for beans if you are interested.

      Blessings to you.

    • AudreyHowitt profile image

      Audrey Howitt 2 years ago from California

      This sounds really good !

    • Robert Beyer profile image

      Robert Beyer 2 years ago from Seattle, Washington

      I have been growing beans in my garden and I was not sure what to do with them, now I have at least one new idea. Thank you.