Savory Zucchini Vegetable Stew

This hearty zucchini stew has been my go-to recipe for transforming summer's abundant zucchini into a comforting meal that works year-round. The bright vegetable flavors meld beautifully with aromatic herbs to create a satisfying dish that feels both nourishing and indulgent.

I first created this stew when my garden produced an overwhelming zucchini harvest three summers ago. What started as a desperate attempt to use up excess produce has become one of our family's most requested meals, especially on busy weeknights when we need something hearty yet healthy.

Ingredients

• Olive oil: Provides the perfect base for sautéing and brings a rich Mediterranean flavor to the dish
• Onions and garlic: Create an aromatic foundation; look for firm onions without soft spots
• Bell peppers: Yellow or red varieties add natural sweetness and vibrant color
• Crushed tomatoes: Bring acidity and depth; choose San Marzano for best flavor
• Vegetable broth: Forms the liquid base; use homemade if possible for richer taste
• Zucchini: Stars as the main ingredient; select medium-sized ones that feel firm and heavy for their size
• Fresh thyme: Infuses subtle herbaceous notes; strip leaves from woody stems before measuring
• Bay leaves: Add complexity and depth; always remember to remove before serving
• Paprika: Provides gentle warmth and subtle smoky notes
• Salt and pepper: Balance and enhance all other flavors

Step-by-Step Instructions

Sauté Aromatics:

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced bell peppers and onion, stirring occasionally until they soften and the onions become translucent with light brown edges, about 5 minutes. The browning process builds essential flavor compounds. Add minced garlic and cook just until fragrant, about one minute longer, being careful not to let it burn.

Simmer Base:

Pour in vegetable broth and crushed tomatoes, then add the bay leaves and fresh thyme. Bring the mixture to a gentle boil, watching for bubbles around the edges. Reduce the heat to maintain a low simmer, cover the pot with a lid to trap moisture, and allow everything to cook together for 8 to 12 minutes. During this time, the peppers will soften completely and release their flavors into the broth.

Create Texture:

Remove the bay leaves as they've done their flavor work. For a smoother consistency, use an immersion blender directly in the pot to puree until mostly smooth but still with some texture. Hold the blender at a slight angle to prevent splattering. If you prefer more rustic texture, you can skip this step entirely or just partially blend for the best of both worlds.

Prepare Zucchini:

While your base simmers, focus on the star ingredient. Heat the remaining 2 tablespoons olive oil in a large non-stick pan over medium-high heat until shimmering. Add the thick zucchini slices in a single layer without overcrowding, sprinkle with salt, and let them cook undisturbed for 2-3 minutes before stirring. Continue cooking for another 2-3 minutes until the edges develop a beautiful golden-brown crust.

Combine And Finish:

Add the sautéed zucchini to your pureed base, stirring gently to combine without breaking the pieces. Allow everything to simmer together for 10 minutes on low heat, giving the zucchini time to absorb the flavors while still maintaining some firmness. Season with paprika, remaining salt, and freshly ground black pepper, tasting and adjusting until the flavors sing.

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You Must Know

• The stew tastes even better the next day as flavors continue to develop
• Naturally gluten free and vegan-friendly making it perfect for guests with dietary restrictions
• Can be easily doubled for meal prep or feeding a crowd

The secret to this stew's incredible depth lies in properly browning the zucchini before adding it to the tomato base. My grandmother taught me this technique years ago, explaining that the caramelization creates flavor compounds that simply can't develop in a wet cooking environment. When my children ask for seconds, I always smile knowing they're eagerly devouring a vegetable they once claimed to dislike.

Make-Ahead Magic

This zucchini stew actually improves with time as the flavors meld together. You can prepare it up to three days in advance and store in an airtight container in the refrigerator. When reheating, add a splash of water or broth if it has thickened too much. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

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Creative Variations

The beauty of this recipe lies in its flexibility. Try adding a can of drained white beans during the final simmer for added protein and creaminess. For a spicier version, include a pinch of red pepper flakes with the garlic. Mediterranean enthusiasts might appreciate a handful of kalamata olives and a sprinkle of feta cheese just before serving. During winter months, I sometimes add diced butternut squash alongside the zucchini for a different flavor profile.

Serving Suggestions

While delicious on its own, this stew pairs beautifully with crusty whole grain bread for sopping up the flavorful broth. For a heartier meal, serve it over cooked farro or brown rice. A simple side salad with lemon vinaigrette provides a bright contrast to the rich stew. During summer, I love serving it at room temperature with a dollop of Greek yogurt and fresh herbs from the garden.

Frequently Asked Questions

→ Can I make this zucchini stew ahead of time?

Yes, this stew actually tastes better the next day as the flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop or microwave before serving.

→ Is there a way to make this stew heartier?

Absolutely! You can add protein like white beans, chickpeas, or diced chicken. For extra substance, include diced potatoes, eggplant, or cooked quinoa. These additions will transform it into a complete one-pot meal.

→ Can I use dried herbs instead of fresh thyme?

Yes, you can substitute dried thyme for fresh. As a general rule, use about 1 tablespoon of dried thyme to replace the 3 tablespoons of fresh thyme called for in the recipe. Dried herbs are more concentrated in flavor.

→ What's the best way to achieve crispy zucchini for the stew?

For perfectly crispy zucchini edges, ensure your pan is properly heated before adding the zucchini. Don't overcrowd the pan—cook in batches if necessary. Let the zucchini slices sit undisturbed for a minute or two before stirring to promote browning, and use medium-high heat as directed.

→ What can I serve with this zucchini stew?

This stew pairs wonderfully with crusty bread for dipping, a simple green salad, or over cooked grains like rice, quinoa, or couscous. For a complete meal, add a protein side or incorporate protein directly into the stew.

→ Can I make this recipe vegan?

The stew itself is already vegan! Just skip the optional sour cream garnish or substitute with a plant-based alternative like coconut yogurt or cashew cream to maintain that creamy element while keeping it dairy-free.