Mediterranean Zucchini Stew With Tomatoes
This flavorful zucchini stew is a veggie-packed delight that's simple, wholesome, and so comforting! With tender potatoes, zucchini, peppers, and a rich tomato base, it's a fuss-free dish you’ll love serving warm or cold.
Ingredients
- 2 Potatoes Peeled And Diced
- ½ Zucchini Diced
- 3 Cloves Garlic Finely Chopped
- 1 Bell Pepper Finely Chopped
- 1 Onion Chopped
- 1 tbsp. Oil
- 1 Cup Canned Tomatoes Chopped
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ tsp. Paprika
- ½ tsp. Granulated garlic
- ½ tsp. Coriander
Instructions
- Fry the onion in frying oil for 5 minutes on low heat. Stir the onions.
- Place chopped potatoes, zucchini, and bell peppers in a deep saucepan.
- Add chopped garlic, fried onions, canned tomatoes, salt, and spices.
- Mix everything thoroughly. You can pour in 4-5 tablespoons of water, however, the vegetables will give enough liquid and it will combine with the juice of the canned tomatoes.
- Cook the vegetables for 20 minutes, stirring and making sure some of the liquid remains at the bottom of the saucepan.
- Serve vegetables warm or cold, you can sprinkle them with chopped herbs.
Notes
Choose Fresh Vegetables: Use fresh zucchini, bell peppers, and potatoes for the best flavor and texture. Smaller zucchini are usually more tender and less watery.
Cut Evenly: Chop the vegetables into similar-sized pieces to ensure they cook evenly. This prevents some veggies from turning mushy while others remain undercooked.
Don’t Skip the Stirring: Stir the stew occasionally to prevent the vegetables from sticking to the bottom and to ensure the flavors mix evenly.
Nutrition
Calories: 167kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 331mgPotassium: 839mgFiber: 6gSugar: 7gVitamin A: 1420IUVitamin C: 72mgCalcium: 59mgIron: 2mg
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