Zucchini Stew with Potatoes (2024)

Published: Apr 15, 2019 · Modified: May 27, 2022 by Amy Katz

Zucchini Stew with Potatoes is a rustic Italian-inspired main dish. This vegan and gluten-free recipe is healthy and loaded with vegetables. Enjoy a warm bowl of this comforting stew on its own or with some crusty bread.

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Zucchini is a summer staple in my house. I love using it to make simple vegan pasta with zucchini, Mediterranean sauteed zucchini and tomatoes, and grilled vegetable skewers.

And when I want something really easy and comforting, I turn to this zucchini stew. It's a rustic dish that your Italian grandmother would make, if you had an Italian grandmother.

It's especially perfect during the late summer and early fall when zucchini is abundant and you have more than you know what to do with.

Ingredients

These ingredients are all easy to find and budget-friendly. And they are all part of a plant-based Mediterranean diet, which is one of the healthiest ways to eat.

You can use whatever type of potatoes you prefer, such as Russet or red. I like to use my favorite gold potatoes.

As you can see in the above photo, there's no need to dice the vegetables small for this chunky Italian zucchini stew.

Variations

• If you want to boost this meal with some extra protein, I recommend adding in a can of chickpeas, cannellini, or kidney beans.
• And if you have other vegetables on hand like eggplant, celery, or green beans, they would be wonderful additions to this zucchini stew.
• In addition, you can substitute basil or your favorite herbs for the parsley. Or skip it and drizzle some vegan pesto sauce on top when serving.

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Instructions

1. Saute the onion in a little olive oil until soft. Then add the garlic and saute for about 30 seconds more.
2. Next add the zucchini, potatoes, carrots, and red bell pepper.
3. After about 5 minutes, add the canned whole tomatoes with their juice. Smash the tomatoes down into the vegetables with a wooden spoon and break them apart a little.
4. Once the mixture comes to a low boil, reduce the heat and simmer, stirring occasionally, until the potatoes are tender and the vegetable stew has thickened. Finally, add a little salt and pepper and some fresh parsley and it's time to eat!

Serving suggestions

I'm perfectly happy eating a big bowl of this rustic vegetable stew on its own. But if you have some crusty bread, warm some up for dipping in the stew.

Or serve it with a leafy green salad like a spinach, carrots, and chickpea salad or a restaurant-style Italian salad with marinated artichokes, olives, and red onions.

Storing and freezing

This chunky vegetable stew is a great make-ahead meal. You can prepare it on the weekend and enjoy it reheated during the week.

It will last for up to 5 days refrigerated, and you can even freeze it. I like to freeze it in individual servings in glass containers or mason jars. Just be sure to leave a little room at the top since the zucchini stew will expand when frozen.

To reheat, first defrost the frozen container in the refrigerator overnight. It will be thicker, so you may want to add a little water before reheating it in a pot on the stove or in a microwave-safe bowl.

Recipe FAQs

More vegan stew recipes

If you purchased a 3 pound bag of potatoes, you can use one pound to make Zucchini Stew with Potatoes and the other 2 pounds to make Greek roasted potatoes and chickpeas or lemony chickpea and potato Soup. Or try some of these favorite vegan soups and stews:

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