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, Mediterranean
Special diet gluten-free, nut-free, soy-free, vegan
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 covered and refrigerated for up to 5 days and reheated on the stove or in a microwave.Amy's tip: Slice off both ends of the zucchini squash before quartering and chopping them. This will help remove any of the bitterness.