Zucchini Stew with Potatoes
Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.
Servings 4
Calories 257kcal
Ingredients
- 2 Tablespoons olive oil
- 1 onion diced
- 5 cloves garlic minced
- 3 medium zucchini (about 1.5 pounds) sliced lengthwise in quarters then cut in 1/2 inch chunks
- 1 pound potatoes (I use gold potatoes) peeled, quartered, and cut in chunks about the same size as the zucchini
- 2 medium carrots peeled and sliced
- 1 red bell pepper cut in large dice
- 1-28 ounce can whole peeled tomatoes with their juice
- salt and pepper to taste
- 1/2 cup fresh parsley roughly chopped or torn
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Saute the onion in the oil for a few minutes until soft and slightly translucent.
- Add the garlic and saute about 30 more seconds until fragrant.
- Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
- Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.
- Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Season to taste with salt and pepper and remove the stew from the heat.
- Stir in the parsley and serve.
Notes
Leftovers can be refrigerated for several days and reheated on the stove or in a microwave.
Nutrition
Calories: 257kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 1690mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7380IU | Vitamin C: 110.5mg | Calcium: 159mg | Iron: 7.6mg