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Zucchini stew in a large white bowl atop a gray countertop with a zucchini and olive oil in the background.

Zucchini Stew

Sheri Gaw, RDN, CDCES
An easy and flavorful stew that only takes 15 minutes to cook!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Italian, Mediterranean
Servings 4 servings
Calories 171 kcal

Equipment

  • 1 large pot
  • 1 can opener
  • 1 cutting board
  • 1 knife

Ingredients
  

  • 2 medium zucchinis
  • 1 14.5 ounce can diced tomatoes with the juice
  • 1/2 medium onion diced
  • 1 clove garlic minced
  • 1 tablespoon olive oil extra virgin
  • 1 16 ounce can garbanzo beans drained and rinsed
  • dash salt
  • dash black pepper
  • dash crushed red pepper optional

Instructions
 

  • Mince the garlic and dice the zucchini and onion.
  • Over medium heat, drizzle olive oil into a large pot.
  • Add the garlic and simmer.
  • Add the rest of the vegetables (zucchini, onion, canned tomatoes).
  • Stir and cook till softened.
  • Drain and rinse canned garbanzo beans, then add to the pot.
  • Add a dash of salt, pepper, and crushed red pepper.
  • Serve over a whole grain such as farro.
  • Enjoy!

Video

Nutrition

Serving: 1cupCalories: 171kcalCarbohydrates: 24gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 334mgPotassium: 635mgFiber: 7gSugar: 5gVitamin A: 334IUVitamin C: 28mgCalcium: 92mgIron: 3mg
Keyword easy, healthy, plant based, quick, vegan, vegetarian, weekday meal
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