Easy Zucchini Summer Stew – a delicious recipe with onion, garlic, zucchini, tomatoes, extra virgin olive oil, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Slice vegetables 1/4-inch thick. Smash and roughly mince garlic cloves.
2
Toss zucchini with salt in a colander and allow to drain.
3
In the meantime, heat olive oil over a medium-low flame in a non-reactive 3-5 quart shallow pot. Cook onion and garlic until transparent. Add tomatoes.
4
Rinse zucchini, add to pot and cover with lid. Turn heat down to low and simmer at least 20 minutes. (I've let it cook as long as 2 hours and it's still been super.)
5
Mince herbs and stir into zucchini mixture. Grind in salt and pepper to taste.
6
Gently slide 1 or 2 eggs per serving into the stew and poach.
7
Use a large ladle-to insure the egg yolks don't break-to serve in soup bowls. (I use an old 1-cup hammered steel ladle that I bought about 40 years ago in a Chinese grocery.)
8
Serve with crusty bread.
9
NOTE: To make this a vegan entree, substitute 1/2-inch cubes of tofu (I use soft) for the eggs.
181
kcal
Calories
14
g
Fat
10
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium onion, 2 cloves garlic, 3 8-inch zucchini, 5 large Roma tomatoes, and more.
Yes, Easy Zucchini Summer Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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