Whip up a delicious Mediterranean zucchini stew. It's a simple, budget-friendly meal that's bursting with fresh flavors.
Looking for a tasty, chunky vegetable stew that won't cost a lot? Zucchini stew is the way to go. It's a delicious vegetarian meal made with fresh, simple ingredients and bursting with Italian flavors. It is easy and quick to make, perfect for a quick weeknight meal.
Check out more stewed zucchini recipes: Zucchini with Pesto, Zucchini Curry, Ground Beef, Zucchini and Potatoes.
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Recipe ingredients
Zucchini: Cut them into even pieces to ensure that they cook evenly.
Tomatoes: I prefer to use Roma tomatoes for this zucchini stew recipe. They have a meaty texture that holds well in the stew and less water. However, other chopped tomatoes are also fine. If they have too many seeds, you can remove them. Or just leave the stew to cook a few minutes longer so that it can reduce more.
Other vegetables: Two onions and one large red bell pepper.
Garlic: I use three fresh garlic cloves, but feel free to tweak the quantity according to your personal garlic preference, as it's a matter of taste. When it comes to garlic, I say, "the more, the merrier... and the funnier for anyone standing nearby!โ
Optional: If desired, sprinkle the dish with Parmesan or add some feta just before serving.
See the recipe card for full information on ingredients and quantities.
Recipe variations
Add a drained can of white beans (cannellini beans) or chickpeas for extra protein and fiber.
Stewed zucchini and potatoes: Cook some diced potatoes together with the onions. They soak up the flavors and add substance to the dish. Sweet potatoes are also great (not very Mediterranean, though).
Add other veggies such as eggplants, celery, olives, pumpkin, etc.
Add browned Italian sausage or smoked sausage like kielbasa/ cabanossi. Smoked sausage doesnโt need to be browned. Just slice and add it to the stew.
Try more of our delicious vegetable stews: Green Beans, Potatoes and Tomatoes, Eggplant in Tomato Sauce, Lecso - Hungarian Pepper Stew, Cauliflower in Tomato Sauce, or Potato Sausage Stew.
How to make zucchini stew?
Step 1: Cut the zucchini into regular cubes of about 1 inch/ 2.5 cm.
Step 2: Slice tomatoes and peppers, and mince the garlic.
Step 3: Sautรฉ the onions in olive oil in a large Dutch oven until soft but not brown.
Step 4: Stir in the remaining ingredients, except for the fresh herbs.
Step 5: Bake in the oven, covered and then uncovered.
Step 6: Stir in the fresh herbs and drizzle with a bit of olive oil.
Good to know!
Please donโt skimp on garlic or olive oil; they do add tons of flavor.
Simmer slowly: Let the stew simmer in the oven. Slow cooking allows all the flavors to meld and develop, resulting in a more delicious final dish. If you prefer, you can cook the dish on the stovetop. Simmer until the vegetables are almost done, then remove the lid for the last 5-10 minutes to allow the liquid to reduce slightly.
Store and reheat
You can prepare the stew in advance and store it in the refrigerator for a day or two.
Refrigerate leftover zucchini stew in an airtight container for 3 to 4 days.
Freeze in a freezer-safe container for up to 3 months. Defrost in the fridge and reheat.
Reheat on the stovetop over low to medium heat. This allows it to regain its flavors and consistency slowly.
Reheat in the microwave, stirring occasionally until hot.
โHow to serve it?
Straight from the oven or at room temperature.
As a main dish with any of the sides mentioned below.
As a side dish. Try it with Sauteed Chicken Breast, Cast-Iron Chicken Thighs, or Baked Broccoli and Cauliflower Balls.
Easy Zucchini Stew (Mediterranean-Style)
Equipment
- Dutch oven
Ingredients
- 1.2 lbs zucchini
- 2 medium onions
- 3 Roma tomatoes about 300 g/ 10.5 oz, Note 1
- 1 red bell pepper
- 3 garlic cloves Note 2
- 3 tablespoons olive oil + more to drizzle
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon sweet paprika
- ยฝ cup vegetable broth
- fine sea salt and ground black pepper
- small bunch of fresh parsley
- small bunch of fresh dill
- Parmesan or feta optional Note 3
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC.
- Prepare vegetables: Cut the zucchini into even cubes (about 1 inch/ 2.5 cm). Finely chop the onions, but keep them separated from the rest of the ingredients. Halve and slice the tomato halves. Cut the bell pepper into thin strips. Mince the garlic.1.2 lbs zucchini + 2 medium onions + 3 Roma tomatoes + 1 red bell pepper + 3 garlic cloves
- Sautรฉ: Heat the olive oil and sautรฉ the onions with a pinch of salt for 5-6 minutes on low heat. They should get softer but not brown.3 tablespoons olive oil
- Add chopped vegetables, paprika, thyme, tomato paste, vegetable broth, and some salt and pepper. Stir well.1 tablespoon tomato paste + 1 teaspoon thyme + 1 teaspoon sweet paprika + ยฝ cup vegetable broth + fine sea salt and ground black pepper
- Bake: Cover the pot and place it in the preheated oven. Bake for 20 minutes. Remove the lid, stir well, and bake for another 15-20 minutes or until the vegetables are done to your liking; they should be soft but not mushy (Note 4).
- Stir in the chopped parsley and dill. Adjust the taste with salt and pepper (Note 3) and drizzle the dish with a bit more olive oil before serving.small bunch of fresh parsley + small bunch of fresh dill
- Optional: Add grated Parmesan or cubed or crumbled feta if you like, and stir to allow the cheese to melt slightly.Parmesan or feta optional
Notes
- Tomatoes: I prefer Roma tomatoes for this zucchini stew recipe because of their meaty texture and lower water content, which help maintain the stew's thickness. However, other tomatoes can also work. If they have too many seeds, you can remove them or extend the cooking time to reduce excess moisture.
- Donโt skimp on garlic or olive oil; they add tons of flavor.
- Stovetop: You can also cook the stew entirely on the stovetop, but adjust the time as it will probably go faster. However, I prefer to use the oven; slow roasting in the oven adds an extra layer of flavor.
- Cheese is optional but delicious. Use freshly grated Parmesan or good feta (not pre-crumbled). If you add cheese, be careful with the salt; only add more after stirring in the cheese and tasting.
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