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Summer Zucchini Stew

Summer Zucchini Stew

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CHRISCAT

A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green bell pepper, and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender.
  2. Mix the zucchini into pot. Pour in the tomatoes and their liquid and 3/4 tomato can (21 fluid ounces) water. Season with basil, oregano, parsley, salt, and pepper. Bring to a boil, reduce to low, and simmer 40 minutes.
  3. Stir the green beans into the pot, and continue cooking 5 minutes, until beans are heated through.
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Reviews

TCSTEFFEY
13
8/19/2005

Great way to use up your zucchini! I doubled the recipe, threw in a couple extra sausages, cup back a little on the water and used crushed peppers in mine for a little kick. The potatoes took a little longer to cook then stated, but smelled, looked and tasted great. I had to thank my husband for finding this one!1

CARMELCORNR
9
4/22/2007

I thought this was great! I use 3 hot italian sausages, 2 medium zucchini and add a couple of shakes of crushed red pepper. Don't forget the crusty french bread for dipping and a little parmesan to top off the hot stew!

Kristen K.
6
7/7/2007

I actually forgot to add the water and we still loved it! The potatoes were slightly undercooked (probably due to no water) so I'll add just a little next time... but only a few oz. because we liked it chunky and flavorful.