Stewed Zucchini And Onions Recipes

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

STEWED ZUCCHINI AND ONIONS

Steps:

• 1. Heat the oil in a medium saute pan over medium heat.
• 2. Add the garlic and onion and saute for about 2 minutes, then cover and cook slowly for 10 minutes.
• 3. Stir in the paprika and zucchini. Add the salt, pepper, and oregano. Cover and cook over low heat for 10 minutes, or until the zucchini is softened and done to taste.

STEWED ZUCCHINI, PEPPERS AND TOMATOES

Steps:

• Heat oil in large saucepan and saute pepper, onion, zucchini and garlic until onion is wilted.
• Add remaining ingredients and cook over medium heat, uncovered, about 10 to 15 minutes.
• Then turn up heat to reduce liquid.
• Stew should be thick, not soupy.
• Serve hot, cold, or at room temperature.

ITALIAN STEWED ZUCCHINI AND TOMATOES

Steps:

• Cook chopped bacon until done, but not crispy.Drain and set aside.
• Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
• Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
• Optional: Top with parmesan or grated mozzarella.

LINDA'S ZESTY STEWED TOMATOES WITH ZUCCHINI, ONIONS AND PEPPERS

Steps:

• Put zucchini in a med. sized pot, and add the can of chopped tomatoes and juice.
• Add onion, and green pepper, along with a couple of shakes of tabasco sauce, or a couple of shakes of red hot peppers, and salt and pepper, to taste.
• Cook for about 15 minutes. Make sure you don't cook too long, or veggies get mushy. They should have a little crunch to them.

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

STEWED ZUCCHINI AND TOMATOES

Steps:

• Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.