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    You are in: Home / Recipes / Zucchini Squash and Potato Stew Recipe
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    Zucchini Squash and Potato Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Maureenie's Note:

    A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.

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    Units: US | Metric


    1. 1
      Cut off and discard the ends of the squash.
    2. 2
      Cut squash in half length-wise and slice into 1" pieces.
    3. 3
      Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
    4. 4
      Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
    5. 5
      Finely chop the garlic.
    6. 6
      Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
    7. 7
      Add squash and potatoes. Saute until potatoes are somewhat softened.
    8. 8
      Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
    9. 9
      Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
    10. 10
      Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

    Ratings & Reviews:


    Nutritional Facts for Zucchini Squash and Potato Stew

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.1
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 342.3 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 5.2 g
    Sugars 8.2 g
    Protein 5.1 g

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