I’ve always been a huge fan of zucchini, the way it seamlessly blends into any dish, adding its own subtle flavor yet enhancing the overall taste. This Zucchini Stew recipe is a testament to the versatility of zucchini. Originating from the Mediterranean region, where zucchini is grown in abundance, this stew is a staple in many households. It’s not just the taste that makes this stew a favorite, it’s also the health benefits it brings. Zucchini is packed with essential nutrients like potassium, vitamin C, and fiber, making it a great addition to any meal. What I love about this recipe is its simplicity. You don’t need to be a seasoned chef to whip up this delicious stew. All you need are some fresh vegetables and a bit of patience. The trick is to allow the stew to simmer slowly, bringing out the flavors of the vegetables. This stew is perfect for a cozy dinner with family or a hearty lunch. It’s vegan-friendly and can easily be modified to suit your dietary preferences. So, why not give this zucchini stew a try? I promise you, it’s worth it!
Ingredients
- 2 large zucchini, cut in large cubes
- 2 green or red peppers, cut up
- 2 onions, chopped
- 3 medium size tomatoes, peeled and sliced
- 1/4 c. oil
- 1 can green beans, drained
Cooking Method
- Heat oil in large saucepot; add zucchini, peppers, onions and tomatoes.
- Cover with lid.
- Do not add water as water cooks out of zucchini.
- Cook until zucchini is soft, about 1 hour.
- Add green beans last.
- Especially good served with cooked smoked sausage or ham.
Calorie: 200
Total cooking time: 1 hour 15 minutes
Difficulty level: Easy
The Great Zucchini Stew Escapade
My kitchen conquests have always been a mix of a sitcom episode and a clearly (un)planned scientific experiment. Today, I am going to share with you one of my most memorable kitchen escapades, the making of Zucchini Stew.
The Mighty Gathering of Ingredients
There’s something pretty magical about the grocery store. Rows and rows of potential culinary delights just waiting to be created. My list was simple: 2 large zucchini, cut in large cubes, 2 green or red peppers, cut up, 2 onions, chopped, and 3 medium-sized tomatoes, peeled and sliced. Of course, I couldn’t forget the 1/4 c. oil to sauté all these fresh goodies in, and 1 can of green beans, drained. The green beans were the only canned item, but I figured they could bring a vintage touch to my modern kitchen comedy show.
The Battle Begins: Heating the Oil
Remember, oil and water don’t mix. I should have kept that in mind when I was splashing around in the kitchen sink and then decided it was the perfect time to heat some oil in a large saucepot. I nearly turned my kitchen into a fireworks display. Lesson learned: dry hands before dealing with oil.
Adding the Army of Veggies
Once I had my oil heated, I was ready to toss in my zucchini, peppers, onions, and tomatoes. Now, I tried to do this in a very chef-like manner, you know, a flick of the wrist and all. Well, let’s just say my aim needs work. The dog, however, was thrilled with the unexpected snack.
The Waiting Game
The lid went on, and the waiting game began. No water was added because, apparently, zucchini is a bit of a show-off and likes to bring its own. So, I sat, and I waited. And waited. And then waited some more, until the zucchini became soft, about an hour later. I think I aged a year waiting for that zucchini.
The Green Beans’ Grand Entrance
Just when I thought I was done, in came the green beans. I added them last, because, let’s face it, they come from a can and they’ve probably been waiting a long time for their moment to shine. I stirred them in, feeling a little guilty about the can-shaped indentations on some of them.
Serving Suggestions and Final Thoughts
This stew is especially good served with cooked smoked sausage or ham. I served it with a side of slightly burnt toast because, well, I got distracted writing this.
All in all, cooking Zucchini Stew was a memorable experience. It was a comedy of errors, a testament to my lack of hand-eye coordination, and an ode to my love for all things green in the kitchen. But most importantly, it was delicious. Because at the end of the day, no matter how much you stumble and fumble in the kitchen, if you can laugh about it, and still serve up something tasty, you’ve won the day.
So, my friends, go forth and cook. And remember, even if you do turn your kitchen into a sitcom set, it’s all in good fun. And that’s really what cooking is all about, isn’t it?
