Zucchini Stew by Bob

Zucchini Stew by Bob

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  redly

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (5)

Rate This Recipe


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 anaheims.



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 instead of that and water I used a box of beef stock. And I would really recommend the Worcestershire sauce it makes it better in fact next time I will probably add more.



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 tomorrow. A friend suggested adding some chopped garden tomatoes, I may try that next time. Thanks for sharing, redly!!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mom's Hearty Beef Stew with Dumplings


next recipe:

Eggplant, Zucchini and Sweet Red Pepper Stew