Zucchini Stew - Vegetarian

Name: Zucchini Stew - Vegetarian
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 2 lbs zucchini, ends trimmed; 1 tablespoon oil; 1/2 cup onion, chopped; 2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes; 1/2 green pepper, cut in 1/2-inch chunks; 1/2 cup parmesan cheese, grated; 8 ounces green beans, cut (fresh or frozen); 1 large potato, peeled and cut into 1/2-inch chunks; 1 (4 ounce) can sliced mushrooms, drained; 1 (15 ounce) can garbanzo beans, rinsed and drained; 1 (28 ounce) can crushed tomatoes; 3 1/2 cups tomatoes, peeled and diced or 1 (28 ounce) can diced tomatoes, undrained; 1 3/4 cups water

Submitted by Deb Wolf

"This chunky stew delightfully uses the abundant zucchini, peppers, tomatoes and green beans my garden produces. It is perfect for a summer dinner or a cool weather lunch. I serve it with buttered crusty bread. Use your largest dutch oven to make this recipe, as it makes a lot! Leftovers freeze well. Feel free to adjust the amount of crushed red pepper to suit your tastes. The amount listed will give a mild tongue tingle. I usually chop up and throw in the entire green pepper, unless I can use the other half within a couple of days."

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 10

ingredients

2 lbs zucchini, ends trimmed
1 tablespoon oil
¹⁄₂ cup onion, chopped
2 -3 garlic cloves, minced or 1 1/2 teaspoons garlic powder
¹⁄₂ teaspoon black pepper
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₂ green pepper, cut in 1/2-inch chunks
¹⁄₂ cup parmesan cheese, grated
8 ounces green beans, cut (fresh or frozen)
1 large potato, peeled and cut into 1/2-inch chunks
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 cups tomatoes, peeled and diced or (28 ounce) can diced tomatoes, undrained
1 ³⁄₄ cups water

directions

Partially peel the zucchini, leaving some peel, like stripes. Cut zucchini into 1/2" chunks.
Saute onion, garlic, black pepper and red pepper flakes in oil until onion is translucent.
Add remaining ingredients; stir to combine.
Bring to a low simmer, cover and cook about 1 hour or until the potatoes are done.

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RECIPE SUBMITTED BY

Deb Wolf

My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.

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