Zucchini Stew (Print Version)
# Ingredients:
→ Base
01 -
4 tbsp olive oil, divided
02 -
3 onions, chopped
03 -
3 garlic cloves, minced
04 -
3 bell peppers (yellow or red)
05 -
1 can (410 g) crushed tomatoes
06 -
350 ml vegetable broth
07 -
3 medium zucchini, cut into 2 cm thick slices
→ Seasonings
08 -
3 tbsp fresh thyme
09 -
2 dried bay leaves
10 -
1 tsp paprika
11 -
1 1/2 tsp salt, divided
12 -
1/2 tsp black pepper
# Instructions:
01 -
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced bell peppers and onion and sauté for 5 minutes until the onions become translucent and start to brown. Add the minced garlic and cook for another minute.
02 -
Add the vegetable broth, crushed tomatoes, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 8 to 12 minutes, until the peppers are tender.
03 -
Remove the bay leaves. Use an immersion stick blender to puree the soup until mostly smooth. If you prefer a chunkier texture, skip pureeing the stew. Alternatively, let the soup cool for 5 minutes, then transfer it into a regular blender in batches and puree. Return to the pot.
04 -
While the bell peppers and tomatoes are simmering, warm the remaining 2 tablespoons of oil in a large non-stick pan or skillet over medium-high heat. Add the zucchini, season with 1/2 teaspoon of salt, and stir-fry for 4 to 6 minutes, until the edges are brown and crispy.
05 -
Add the zucchini to the pot with the pepper-tomato mixture and simmer for 10 minutes over low heat. Season with salt, pepper, and paprika according to your taste.
06 -
Ladle the stew into bowls. If desired, garnish each serving with a dollop of sour cream, a few cracks of black pepper, lemon zest, and sprigs of fresh thyme.
# Notes:
01 -
This stew can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
For a chunkier texture, skip pureeing the stew.