Zucchini Stew with Potatoes

Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.
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Course: Main Course
Cuisine: Italian
Keyword: Zucchini Stew
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 257kcal
Author: Amy Katz


  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 3 medium zucchini, (about 1.5 pounds) sliced lengthwise in quarters then cut in 1/2 inch chunks
  • 1 pound potatoes, (I use gold potatoes) peeled, quartered, and cut in chunks about the same size as the zucchini
  • 2 medium carrots, peeled and sliced
  • 1 red bell pepper, cut in large dice
  • 1-28 ounce can whole peeled tomatoes with their juice
  • salt and pepper, to taste
  • 1/2 cup fresh parsley, roughly chopped or torn


  • 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.


Leftovers can be refrigerated for several days and reheated on the stove or in a microwave.


Calories: 257kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 1690mg | Fiber: 10g | Sugar: 16g | Vitamin A: 7380IU | Vitamin C: 110.5mg | Calcium: 159mg | Iron: 7.6mg

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