Zucchini Stew - Vegetarian |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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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. 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 |
Directions:
1. Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2 chunks.
2. Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
3. Add remaining ingredients; stir to combine.
4. Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.
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