Stewed Zucchini Peppers and Tomatoes
Bursting with vibrant Mediterranean flavors, this Stewed Zucchini Peppers and Tomatoes recipe is a comforting, veggie-packed dish that’s as nourishing as it is delicious. A medley of tender zucchini, sweet bell peppers, and juicy tomatoes is delicately simmered with aromatic garlic, onions, and a fragrant mix of dried oregano and basil. The addition of vegetable broth creates a luscious sauce that ties the flavors together, while a final garnish of fresh parsley adds a pop of freshness. Perfect as a versatile side dish or served over rice or with crusty bread, this one-pot recipe is an easy, healthy, and gluten-free option sure to delight. Ready in under an hour, it’s an ideal choice for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 3 cloves garlic
- 4 medium fresh tomatoes
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the zucchini, bell peppers, and tomatoes thoroughly under running water. Pat them dry with a kitchen towel.
Slice the zucchini into half-moon shapes about 1/4 inch thick. Dice the bell peppers into 1-inch pieces. Finely chop the onion and mince the garlic.
Bring a pot of water to a boil and score the bottom of each tomato with an 'X.' Blanch the tomatoes for 30 seconds, then transfer them to an ice bath. Peel off the loosened skin, then roughly chop the tomatoes.
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onions to the skillet and sauté for about 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell peppers and zucchini to the skillet. Stir and cook for about 5 minutes, allowing the vegetables to soften slightly.
Stir in the chopped tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer, reduce the heat to low, and cover the skillet with a lid. Let the vegetables stew gently for 20 minutes, stirring occasionally.
Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Taste and adjust the seasoning with more salt or pepper if needed.
Garnish the stewed vegetables with freshly chopped parsley before serving.
Serve warm as a side dish, over rice, or with crusty bread for a complete meal.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 56.1 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
