Recipe by Deb Wolf
This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days.
- 2 lbs zucchini, ends trimmed
- 1 tablespoon oil
- 1⁄2 cup onion, chopped
- 2 -3 garlic cloves, minced or 1 1⁄2 teaspoons garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 green pepper, cut in 1/2-inch chunks
- 1⁄2 cup parmesan cheese, grated
- 8 ounces green beans, cut (fresh or frozen)
- 1 large potato, peeled and cut into 1/2-inch chunks
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 3 1⁄2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained
- 1 3⁄4 cups water
Directions See How It's Made
- Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
- Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
- Add remaining ingredients; stir to combine.
- Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.