Zucchini, Potato and Fennel Stew Recipe

Name: Zucchini, Potato and Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, plus more to drizzle; 1 1/2 pounds small round potatoes, quartered; Salt and pepper; 1/2 teaspoon Piment d'Espelette or cayenne pepper; 1 teaspoon paprika; 3 to 4 cloves garlic, sliced; 2 firm small to medium zucchini, sliced 1/2-inch half moons; 1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds; 1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges; 12 cocktail tomatoes or 2 cups cherry tomatoes; 4 cups vegetable or chicken stock; 1 cup passata or tomato sauce; 1/4 cup fresh tarragon leaves, chopped; Crusty French roll or bread, for passing

Servings: persons

1/4 cup olive oil, plus more to drizzle
1 1/2 pounds small round potatoes, quartered
Salt and pepper
1/2 teaspoon Piment d'Espelette or cayenne pepper
1 teaspoon paprika
3 to 4 cloves garlic, sliced
2 firm small to medium zucchini, sliced 1/2-inch half moons
1 bulb fennel, trimmed and sliced into thin half-moon wedges, reserve a small handful of fronds
1 large or 2 small to medium onions, peeled and root attached sliced into thin wedges
12 cocktail tomatoes or 2 cups cherry tomatoes
4 cups vegetable or chicken stock
1 cup passata or tomato sauce
1/4 cup fresh tarragon leaves, chopped
Crusty French roll or bread, for passing

1
In a medium soup pot, heat the olive oil, then add the potatoes.
2
Season with salt and pepper, and then the Piment d'Espelette.
3
Lightly brown, 5 minutes, while you chop the remaining vegetables.
4
Add the garlic, zucchini, fennel and onion to the soup as they are chopped.
5
Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes.
6
Add the stock and passata, and mix to combine.
7
Cool and store for a make-ahead meal.
8
Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil.
9
Serve with warm bread.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, plus more to drizzle, 1 1/2 pounds small round potatoes, quartered, Salt and pepper, 1/2 teaspoon Piment d'Espelette or cayenne pepper, and more.

Yes, Zucchini, Potato and Fennel 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.

That's it — enjoy your meal!

Zucchini, Potato and Fennel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions