Stewed Zucchini


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Serve the stew hot with garlic toast, or over steamed rice. Sprinkle with some Parmesan cheese, or a crumbled white farmer cheese if you want to.

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  • 2 lbs. mixed zucchini (green, yellow, any shape)
  • 2 lbs. very ripe red tomatoes
  • 2 large onions
  • 1 large clove garlic
  • 12 oz. Hungarian sweet peppers (or any sweet peppers)
  • 1 1/2 Tbsp. olive oil
  • a handful of fresh basil leaves
  • salt and pepper to taste

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Wash and trim the zucchini and cut it into 1" pieces. Blanch and peel the tomatoes and cut them into wedges or fairly large pieces. Slice or coarsely chop the onions, and mince the garlic. Trim the peppers and cut them into large pieces. Heat the olive oil in a large, nonstick skillet and add the garlic and onion. Stir over med.-heat for about 10 min., or until the onion is perfectly soft. Add the zucchini, peppers and tomatoes, and an ample amount of salt and pepper. Simmer the vegetables for about 15 min., until the zucchini is tender and the tomatoes have cooked down to a sauce. Stir in the basil, correct the salt and pepper if necessary, and simmer another minute or two to meld the flavors.

Yield: 8 servings.

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