Zucchini Stew

One of the zucchini plants in my garden. I see a couple of flowers peeking through!

Some of the many parsley and basil plants in my garden. I use these two herbs in the zucchini stew!

olive oil as needed
1 large onion, chopped
3 garlic cloves, finely minced
3 celery stalks, chopped
red pepper flakes (add as much as you like)
3 zucchinis, sliced into half moons (do this by cutting each zucchini down the middle length wise and then start slicing the halves width wise into half moon shapes)
1 large handful of torn fresh basil (add a lot!)
2 tbs. chopped fresh parsley
black pepper
1 28 oz can of diced tomatoes
1 cup of white wine
2 cups of water or chicken stock (as needed)
grated parmesan cheese for serving (optional)

  1. Heat up enough olive oil to coat a large saucepan. On medium heat, add the onions and a big pinch of salt. Let the onions sweat for about 3-5 minutes or until they become translucent. Stir occasionally. 
  2. Add the celery and garlic to the onions. Season with the red pepper flakes. Let the vegetables cook for about 2-3 minutes. 
  3. Add the zucchini to the pan. Season everything with salt and pepper. Stir the vegetables. Let it cook for about 1 minute. 
  4. Add the tomatoes, white wine and the water (add as much water as needed you want the liquids to almost cover the zucchini). 
  5. Add the basil and stir. Bring the stew up to a boil and then drop it down to a simmer. Let it cook for about 20-30 minutes or until the veggies are tender. 
  6. Add parsley, more fresh basil, salt and pepper. Taste and adjust the seasonings. 
  7. Serve and top the stew with grated parmesan cheese and torn basil . Enjoy! 
This zucchini stew would make a perfect vegetarian meal served with crusty french bread and a crisp salad; however, you can also put this stew over pasta to make it heartier. This also makes a great soup or side dish.

Happy Eatings! 

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