Zucchini Squash and Potato Stew

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“A recipe from my Italian family. Serve with a good Italian bread. Flavor is improved when refrigerated overnight and can keep for a few days in fridge. If stew becomes too thick, can thin out with some chicken broth. I have substituted a 14.5-16 ounce can of diced tomatoes (fire roasted or plain) for the cup of tomato sauce and cup of water or broth.”
1hr 5mins

Ingredients Nutrition


  1. Cut off and discard the ends of the squash.
  2. Cut squash in half length-wise and slice into 1" pieces.
  3. Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
  4. Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
  5. Finely chop the garlic.
  6. Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
  7. Add squash and potatoes. Saute until potatoes are somewhat softened.
  8. Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
  9. Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
  10. Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

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