Zucchini Squash And Potato Stew Recipes

ZUCCHINI STEW WITH POTATOES

Steps:

• 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.

ZUCCHINI SQUASH AND POTATO STEW

Steps:

• Cut off and discard the ends of the squash.
• Cut squash in half length-wise and slice into 1" pieces.
• Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
• Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
• Finely chop the garlic.
• 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.
• Add squash and potatoes. Saute until potatoes are somewhat softened.
• Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
• Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
• Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

GREEN BEAN, ZUCCHINI AND POTATO STEW

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.