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5 from 1 vote

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.
Course Main Course
Cuisine Italian
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