Zucchini Squash and Potato Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 medium zucchini
- 2 medium potatoes
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon extra virgin olive oil
- 1 cup tomato sauce or (8 ounce) can tomato sauce
- 1 cup water or 1 cup chicken broth
- 1⁄2 teaspoon dried oregano
- salt
- hot red pepper flakes, to taste
directions
- Cut off and discard the ends of the squash.
- Cut squash in half length-wise and slice into 1" pieces.
- Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
- Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
- Finely chop the garlic.
- 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.
- Add squash and potatoes. Saute until potatoes are somewhat softened.
- Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
- Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
- Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.
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RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).