Zucchini Stew
Warm, hearty, and bursting with vibrant flavors, this Zucchini Stew is a comforting dish perfect for any season. Packed with nutrient-rich zucchini, tender carrots, celery, and a medley of aromatic spices like cumin, paprika, and thyme, this one-pot recipe is both nourishing and easy to prepare. A simmer of canned diced tomatoes and vegetable broth creates a rich, savory base, while fresh parsley adds a bright, herbaceous touch to the final dish. Ready in just 45 minutes, this vegan-friendly stew is ideal for weeknight dinners or meal prep. Serve it hot with rustic crusty bread or over steamed rice for a satisfying, wholesome meal that everyone will love. Keywords: Zucchini Stew, vegetable stew, vegan recipes, healthy dinner ideas, easy one-pot meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 3 garlic cloves
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Wash and dice the zucchini into bite-sized pieces.
Peel and finely chop the onion. Peel and slice the carrots into thin rounds. Slice the celery stalks. Mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, ground cumin, paprika, and dried thyme. Cook for 1 minute, allowing the spices to bloom.
Add the zucchini, canned diced tomatoes (with their juices), vegetable broth, and the bay leaf to the pot. Stir to combine.
Season the stew with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the stew simmer uncovered for 20 minutes, or until the vegetables are tender, stirring occasionally.
Remove the bay leaf and taste the stew. Adjust seasoning with more salt or pepper as needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 12723 mg | 553% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 95.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5201 mg | 111% | |
*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.
