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Vegetarian Zucchini Tomato Stew

keithsnow's picture
Its summer and there is zucchini all round. So I am going to show you a nice zucchini recipe for side dish.
Ingredients
  Tomato 1 , diced
  Parmigiano-reggiano 1 Tablespoon
  Fresh mint 1 Tablespoon
  Fresh basil 1 Tablespoon
  Zucchini 1
  Diced tomato 1 Cup (16 tbs)
  White onion 1
  Garlic 2 Clove (10 gm)
  Parmigiano reggiano 1 Cup (16 tbs)
  Basil 1 Tablespoon (Use Fresh)
  Extra virgin olive oil 1 Tablespoon
  Black pepper To Taste
  Kosher salt To Taste
Directions

Take a skillet and heat on medium heat. Add some good quality extra virgin olive oil.

Add some plain minced white onion and 2 cloves of garlic. Sauté a bit.

Dice the outside part of zucchini without any seeds. Add to the skillet.

Add 1 diced tomato.

Add some black pepper, some kosher salt and stir it through.

Cook about 20-25 minutes.

After the zucchini is cooked finish the dish with 2 tbsp of Parmigiano red chiano, 2 table spoon of fresh mint basil.

You have an unbelievable side dish here.

Serve in a nice white bowl and that is a very seasonal zucchini and tomato stew.

For more information please visit: http://www.harvesteating.com

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Dish: 
Stew
Restriction: 
Vegetarian
Ingredient: 
Vegetable, Zucchini
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
2
When summer squash abounds, the best way to make the most of it is to pulp it into yummy stew. To add some more taste to it, you can further add some tomatoes and hearty herbs to stir up a comforting bowl of soup. Chef Keith's recipe would be an able guide in this regard.

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1 Comment

Anonymous's picture
Hello, the name of the cheese is Parmigiano-Reggiano. not Parmigiano Red Chiano as it is spelled here, in the Vegetarian Zucchini Tomato Stew Recipe Video. Thanks.