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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.
  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

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.

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Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Vegetable, Zucchini
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
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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Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 429 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 15.1 g75.7%

Trans Fat 0 g

Cholesterol 60.2 mg20.1%

Sodium 730.7 mg30.4%

Total Carbohydrates 19 g6.5%

Dietary Fiber 5.2 g20.7%

Sugars 8.8 g

Protein 27 g53.9%

Vitamin A 61% Vitamin C 80.4%

Calcium 85.2% Iron 11.4%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Vegetarian Zucchini Tomato Stew Recipe Video