Zucchini Stew by Bob

Zucchini Stew by Bob

redly 20

"My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew."


1 h servings 281 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
  2. Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
  3. Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.
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  1. 7 Ratings


Very good! I used 3 medium red potatoes and a small green pepper instead of the chile peppers. This was so easy and a quick meal for dinner. I have a little leftover to take for lunch tomorro...

This stew was very good. I used Mexican Grey Squash which is very similar to Zucchini. I didn't peel the squash or potatoes because I like the skins. Also I didn't have the beef bouillon so i...

These were okay. It could use some seasonings and garlic to it and I think I would've like it better with mild italian sausages. I didn't want to make this stew spicy (kid) so I seeded the anah...