Stew With Zucchini Beef Stew With Zucchini and Squash
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This Italian Zucchini Stew is loaded with fresh garden-grown zucchini, tomatoes, ground beef, potatoes and dark-green bell pepper. Don't forget the Parmesan cheese on top!
All of the credit for today'south wonderful Italian Zucchini Stew recipe needs to become to Marguerite DiMino Buonopane, the writer of one of our all-time favorite cookbooks chosen, "The Due north Terminate Italian Cookbook." It's there that nosotros found this easy and delicious ground beef and vegetable stew recipe.
That cookbook – now in its sixth edition – captures the true essence of Boston's Italian North End neighborhood with then many nifty, authentically-succulent Italian family recipes. It is often ane of the first cookbooks we reach for any time we are looking for a new recipe to effort.
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In the case of today'southward Italian Zucchini Stew, we were simply looking to brand a recipe where we could employ up some of our garden zucchini – which are growing like crazy this summer!
We hadn't set out planning to share this recipe here on A Family unit Banquet – thinking it was too similar to the Zucchini Tomato Italian Sausage Soup we shared a few weeks ago. Just this Italian Zucchini Stew has a completely different flavour profile – and it was and so expert, we had to share!
How do you make Italian Zucchini Stew?
In this uncomplicated stew, bite-sized pieces of zucchini are cooked together with diced tomatoes, ground beef, slices of potato, and diced greenish bong pepper plus seasonings. Most of the prep is chopping the vegetables – and then information technology all cooks upwards quickly in a big pot. One time cooked through, stir in grated Parmesan cheese and flavor to sense of taste with salt and pepper.
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Serve this Italian Zucchini Stew with crusty bread on the side and even more grated Parmesan cheese on top! This soup recipe makes enough to feed a crowd, and whatever leftovers tin be heated up the next twenty-four hour period for luncheon.
Yous may savour these other summertime soup recipes:
- Zucchini Tomato plant Italian Sausage Soup
- Tomato Soup
- Sweet Corn Soup
- Hearty Vegetable Soup
Disclosure: This post contains affiliate links.
Ingredients
1/three cup extra virgin olive oil
1 pound ground beef 15% fat (85/15)
1 cup onion diced
1 ½ tablespoons garlic minced
Pinch red pepper flakes
ane pocket-size greenish bell pepper diced, nearly one cup
ii stalks celery minced fine, well-nigh one cup
1 teaspoon kosher common salt
½ teaspoon freshly ground black pepper
2 pounds zucchini cut into bite sized pieces, see tip in notes beneath
1 pound potatoes such equally all purpose or new red, run across tip in notes below
1 14.5-ounce can diced tomatoes in juice
one ½ cups water
2 tablespoons tomato paste
1 cup Parmesan grated plus more for serving
Boosted table salt and pepper to taste
In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high oestrus and add together the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
Add zucchini, potatoes, tomatoes and water. Bring to a gentle chimera, embrace and reduce heat to depression to medium low and melt for ten minutes.
Remove comprehend and add in tomato plant paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
Remove from heat and add together the cup of Parmesan and taste for additional common salt and pepper.
Serve with additional Parmesan and crusty staff of life.
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Notes
Cutting zucchini lengthwise in half and then each half in half lengthwise again to get four long quarters. Then slice the reverse way into bite sized pieces.
Peel the potatoes and cut in half lengthwise. If they are pocket-sized, cut into thin slices. If they are large, cut the one-half in half again and then into thin slices. You want the potatoes to be sparse then they take a similar time to cook as the bigger zucchini pieces.
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Source: https://www.afamilyfeast.com/italian-zucchini-stew/
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