This zucchini stew is one of those super easy, throw-it-in-the-pot meals I make when I want something warm, veggie-packed, and done in under 30 minutes.
It’s light but still filling, and my family even go for seconds when I serve it with crusty bread. Plus, it's great for using up that zucchini that always seems to multiply in the fridge!
🛒 Ingredients
- Zucchini – I don’t peel it. Just wash and slice into half-moons about ½ cm thick so it holds its shape.
- Carrot – I cut it into thin matchsticks so it softens faster and blends in nicely.
- Bell pepper – I like using red or yellow for that pop of sweetness and color.
- Tomato paste – Just a little from the tube gives great depth.
- Vegetable broth – Optional, but I use it if I want the stew saucier—skip it and add a splash of water if you like it thicker.
- If you like more zucchini recipes, try roasted zucchini, patties, or sauteed zucchini next!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Zucchini Stew
- Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.
- Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.
- Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.
- Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.
- Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.
- Stir in the tomato paste: Add the paste and bay leaves, then pour in the broth if using. Stir it well, pop on a lid, lower the heat, and let it simmer.
- Let it simmer: Cook for 20–25 minutes until the vegetables are tender and stewy.
- Finish it: Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.
Rita's Tip
Cut your veggies evenly and don’t overdo the broth! This should be a thick, cozy stew, not a soup!
📋 Tips
- Cutting the veggies the same size helps them cook evenly! And this makes the stew look nice and neat.
- No need to peel the zucchini. The skin adds color and just the right amount of texture.
- Skipping broth? Just add a splash of water so nothing sticks or burns.
- Keep the liquid light—this is meant to be a stew, not a soup.
- A can of chickpeas or white beans is perfect for making it heartier without extra work.
- Halved cherry tomatoes tossed in near the end add a bright pop of color and flavor.
- Not into dill? Try parsley or fresh basil—both give it a fresh finish.
- Even better the next day once the flavors have time to settle in.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- 🔥To Reheat. Warm on the stovetop or in the microwave until heated through. Add a splash of water if it looks too thick.
What To Serve With Zucchini Stew
Great over rice or pasta when the goal is to stretch it into a full meal!
More Stew and Soup Recipes You'll Like
📖Recipe
Zucchini Stew
This easy zucchini stew is a healthy, one-pot dinner packed with veggies and flavor—perfect for busy weeknights or meal prep
Ingredients
- 1 ½ pounds zucchini, cut into semicircles, about ½ cm thick
- 1 large carrot, cut into matchsticks
- 1 large bell pepper, cut into large cubes
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 2 bay leaves
- 1 tablespoon tomato paste, in a tube
- 1 teaspoon Italian seasoning, herbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper, or to taste
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
- ¾ to 1 cup vegetable broth, optional
- 1 tablespoon fresh dill, chopped
Instructions
- Heat the oil: Warm 2 tablespoons of vegetable oil in a wide skillet or deep pan over medium or medium-high heat.2 tablespoons vegetable oil
- Sauté the onion: Toss in the diced onion and cook for about 4 minutes, stirring now and then until softened.1 medium onion
- Add garlic: Stir in the minced garlic and let it cook for 30 seconds until fragrant.1 teaspoon minced garlic
- Add the vegetables: Mix in the carrot, bell pepper, and zucchini. Let them sauté for another 4 minutes.1 large carrot, 1 large bell pepper, 1 ½ pounds zucchini
- Season it: Add all the dried spices and herbs. Stir to coat everything evenly and cook for 1 more minute.1 teaspoon Italian seasoning, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ⅛ teaspoon ground black pepper, 1 teaspoon salt
- Stir in the tomato paste: Add the paste and bay leaves, then pour in the broth if using. Stir it well, pop on a lid, lower the heat, and let it simmer.
- Let it simmer: Cook for 20–25 minutes until the vegetables are tender and stewy.
- Finish it: Stir in the fresh dill, taste and adjust seasoning, then remove the bay leaves before serving.1 tablespoon fresh dill
Nutrition
Calories: 125kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 875mgPotassium: 658mgFiber: 4gSugar: 8gVitamin A: 4149IUVitamin C: 73mgCalcium: 54mgIron: 1mg
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