Recipe: Appetizing Stewed Zucchini

Stewed Zucchini. Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. It makes a colorful side dish that will add interest to your plate as well as fiber. Stewed zucchini is an excellent substitute for starchy or fatty side dishes if you're watching your weight.

Layer with onion, green pepper and tomatoes. Place stewed tomatoes in a medium saucepan. Especially, zucchini and tomatoes which make for a wonderful zucchini stew. You can cook Stewed Zucchini using 12 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Stewed Zucchini

1. Prepare 2 of zucchini; medium thick half moons.
2. You need 1 of yellow onion; large dice.
3. Prepare 1 of yellow bell pepper; large dice.
4. Prepare 1 of red bell pepper; large dice.
5. You need 1 cup of stewed tomatoes with chili pepper.
6. Prepare 1 bunch of cilantro; chiffonade.
7. Prepare 4 oz of diced green chiles.
8. It's 2 clove of garlic; minced.
9. It's 2 tsp of paprika.
10. You need 2 tsp of cumin.
11. You need 1 pinch of salt and pepper.
12. Prepare 1 of vegetable oil; as needed.

This zucchini stew is simmered with a fresh tomato sauce, and infused with herbs and hearty white beans. When it comes to tomato sauce made with fresh tomatoes, I like to make this version. Stewed Zucchini & Summer Squash is a super easy, tasty, and freezer-friendly way to prepare summer's squash bounty. It's delicious straight from the pot, and even better once cooled to room temp or chilled.

Stewed Zucchini instructions

1. Heat vegetable oil in a large pot. Add zucchini, peppers, and onions. Season with dried spices. Sweat until nearly tender. Add garlic. Sweat until fragrant. Add tomatoes, diced green chiles, and cilantro. Stir. Sweat a few more minutes until tender..
2. Variations; Tequila, vegetable stock, scallions, chives, thyme, mustard, ground coriander seed, celery, carrots, beans, poblano, habanero, jalapenos, smoked paprika, ancho, chipotle, lime, vinegar, bacon.

Heat oil in a large saucepan; sauté garlic and onion until tender. Stewed Zucchini can be made ahead of time and either reheated or eaten cold or room temperature. I like to make a big batch on the weekends to enjoy during the week for quick lunches or dinners. Stewed zucchini for the Local Thirty might just be the easiest, most flavorful side dish of the season. Heat the olive oil in a large pot over medium heat.

Tweet

Subscribe to receive free email updates: