Italian zucchini stew

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 62.3
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.4 g

View full nutritional breakdown of Italian zucchini stew calories by ingredient
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Introduction

This is a recipe made up by my Aunt Becky, who was attempting to make zucchini more to her taste. You can adapt this recipe many ways. You can use any cubed summer squash like crookneck in this recipe. You can also use a fresh tomato instead of stewed.Just add it a little earlier since it is raw, unlike the stewed tomatos. Depending on your pan, like an iron skillet, you may want to add a little more oil if the veggies start to stick, or turn down the heat. This is a recipe made up by my Aunt Becky, who was attempting to make zucchini more to her taste. You can adapt this recipe many ways. You can use any cubed summer squash like crookneck in this recipe. You can also use a fresh tomato instead of stewed.Just add it a little earlier since it is raw, unlike the stewed tomatos. Depending on your pan, like an iron skillet, you may want to add a little more oil if the veggies start to stick, or turn down the heat.
Number of Servings: 5

Ingredients

    4 cups squash, like zucchini, cubed
    1/2 cup chopped onion (yellow if possible)
    2 cloves garlic, diced
    1/2 cup stewed tomatos (or fresh)
    1TBS oil, canola or olive (preferably)
    1/2 tsp italian seasonings
    salt and pepper to taste

Tips

I usually cheat a lot in this recipe. I sometimes throw everything in together, or as it is chopped. I make this when I have lots of garden veggies to use. Sometimes I use green tomatos, or even a few zucchini blossoms. To prep the blossoms, pull them off the stem, open the blossom by just tearing it down one side, and tear out the middle part of the blossom, like the stamen that has the pollen, and the rest of the green stem. Roll the blossom up like a fruit roll-up, and then chop it up. Add the blossoms or green tomatos right along with the zucchini.


Directions

1. Heat up oil in the skillet (I use iron skillets)about medium-high heat.
2. Add chopped onion and diced garlic to skillet, and saute about 5 minutes.
3. Stir in squash, italian seasonings, salt and pepper. 4.Turn the heat down to about medium, and let the mixture simmer for about 10 mins, stirring every few minutes to prevent burning. The veggies will become watery at first, as the squash cooks, but the water will then begin to evaporate.
5.Add the tomatos, and let it simmer for about 5 more minutes, or until the water is mostly evaporated. It should be somewhat of a thicker, stewy thickness. If not turn the heat low and let it simmer a bit.
6. Watch the kids and hubby gobble it up!

Serving Size: Makes about 5, 1/2 cup servings

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