Zucchini Stew - Vegetarian

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READY IN: 1hr 20mins
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.

Ingredients Nutrition


  1. Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
  2. Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
  3. Add remaining ingredients; stir to combine.
  4. Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.

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