Zucchini Stew
When the temperature drops, a good, hearty bowl of stew is on the horizon. Using the last of summer’s bounty, this Zucchini Stew is perfect, jam-packed with vegetables. Onion, green bell pepper, carrots, potatoes, cabbage, tomatoes, and garlic. Fresh seasoning, Parmesan cheese, and spices complete this hearty stew.
Flavor is imparted by browning the vegetables in olive oil for a few minutes, but if you want more, fry some bacon and then brown the veggies in the rendered bacon fat for even more flavor, if desired.
A good side to serve with this stew is to bake up a batch of corn muffins or warm homemade dinner rolls. You’ll want to sop up all the juices from the bottom of the bowl – oh, and don’t forget to serve this stew with more finely shredded fresh Parmesan cheese, and some chopped parsley.
Zucchini Stew
Ingredients
- 1-2 Tbsp(s) Olive Oil
- 1/3 cup Yellow Onion, roughly diced
- 1/3 cup Green Bell Pepper, diced
- 1 Small Potato, peeled and diced
- 1/2 cup Carrot, diced
- 1 Sm Zucchini, sliced into half rounds
- 3/4 cup Green Cabbage, chopped
- 1 clove Garlic, minced
- 1/2 cup Tomatoes, chopped (canned or fresh)
- 3 cups Broth (vegetable or chicken)
- 1/4 tsp Dried Oregano OR (1 tsp fresh oregano)
- 1/4 tsp Dried Basil OR (1 Tbsp fresh basil, chiffonaded)
- 1/8 tsp Chili Pepper Flakes
- 1 Parmesan Rind (small piece)
- Freshly Ground Black Pepper (to taste)
- Fresh Sea Salt (to taste)
- 1 1/2 tsps Fresh Lemon Juice
- 1/3 cup Parmesan Cheese (finely shredded)
- Additional Parmesan Cheese & Fresh Parsley (chopped) for serving
Instructions
- In a medium saucepan, heat the olive oil until it is hot over medium-high heat. Add onion, bell pepper, potatoes, and carrot. Cook for 2 minutes, stirring occasionally. Add zucchini, cabbage, and garlic. Cook for another 2 minutes, stirring occasionally. You may need more olive oil for sautéing as you cook the vegetables. Add tomatoes. If using fresh, peel the skin off before chopping. Add the broth, oregano, basil, and chili pepper flakes. Season with salt and pepper and add the Parmesan rind and a squeeze of lemon. Bring to a boil, then reduce the heat to a simmer and cook for approximately 20-25 minutes until vegetables are tender. Remove the Parmesan rind and discard. Add the finely grated Parmesan and stir until it is dissolved.
- To serve, ladle soup into bowls and add extra Parmesan and chopped parsley as desired. Check for seasoning and adjust to taste.
Variations:
- If desired, fry 1-2 strips of bacon until browned and crisp. Set aside on a paper towel. Once cool, crumble and add to the soup served in bowls along with parsley and Parmesan.
- In the rendered bacon fat, fry the veggies according to the directions above.
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