You’ll love this rustic, chunky zucchini stew recipe! It’s easy, super comforting, and packed with hearty veggie flavor. Made with simple ingredients, zucchini goulash is a quick weeknight meal that’s ready in an hour.
Love hearty soups and stews? Be sure to try our red chicken chili, white chicken chili, and chicken noodle soup next!
Hearty zucchini stew
As much as I adore creamy zucchini soups (like zucchini broccoli soup and curried zucchini soup), this chunky zucchini stew has a special place in my heart.
I created it on a whim when I had too much zucchini and bell peppers but not much else in my fridge. Since then, it has become a family favorite when we’re in the mood for something warm and cozy but still light.
The best part is that the recipe is incredibly easy to prepare. The trick is to panfry the zucchini because it infuses every spoonful with delicious roasted zucchini aroma.
The roasted zucchinis are then cooked in a hearty base that’s made from bell peppers, crushed tomatoes, onion, garlic, and herbs.
Zucchini goulash is such a comforting dish for lunch and dinner. You can serve it on its own or hand it with crusty bread.
Have an abundance of summer zucchini? Make zucchini salad, savory zucchini pie, and zucchini bread!
Ingredients
- 4 tablespoons olive oil – needed to sauté the onion and roast the zucchini. You can also use vegetable oil or any oil you prefer.
- 3 onions, chopped – While I opted for yellow onion, white onion works as well.
- 3 garlic cloves, minced – Feel free to use less or more according to your taste. In a pinch, sub in 1 teaspoon of garlic powder.
- 3 bell peppers – I recommend yellow or red bell peppers for a sweeter taste. You could use green peppers, but they tend to be more bitter.
- 1 can crushed tomatoes – You need a 14.5 oz can. Diced tomatoes, petite diced tomatoes, and marinara sauce are fine, too.
- 1 1/2 cups vegetable broth – I used veggie broth to keep the dish vegetarian. You can swap in chicken broth if that isn’t a concern.
- 3 medium zucchinis, cut into 3/4-inch thick slices – Select small to medium-sized zucchinis that are firm and free of soft spots for the best taste and texture. Yellow squash can be substituted.
- 2 tablespoons fresh thyme – I love the flavor of fresh thyme here, but you can also use other fresh herbs such as parsley, basil, chives, oregano, rosemary, or Italian seasoning.
- 2 dried bay leaves – adds incredible depth of flavor.
- 1 teaspoon paprika – brings out warm, earthy flavors.
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
Add-Ins
There are lots of tasty ways to make this recipe your own. Here are some of our favorite add-ins:
- Pasta: For an even more filling dish, stir a bit of cooked pasta (think penne, ziti, macaroni) or egg noodles into the zucchini stew once it’s done.
- Potatoes: Cook 1/2 pound starchy potatoes and add them to the stew at the same time as the zucchini.
- Mushrooms: Add 2 cups halved button mushrooms when sautéing the zucchini.
- Protein: For a protein-packed meal, try adding some shredded chicken, sausage, turkey, or ham.
- Vegetarian protein: Add a can of white beans, cannellini beans, navy beans, or chickpeas.
Instructions
1. Sauté aromatics
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced peppers and onion and sauté for 5 minutes until the onion become translucent and start to brown. Add the minced garlic and cook for another minute.
2. Simmer peppers and tomatoes
Add the vegetable broth, crushed tomatoes, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 8 to 12 minutes, until the peppers are tender.
3. Puree
Remove the bay leaves. Use an immersion stick blender to puree the soup until mostly smooth. Pureeing is optional. If you prefer a chunkier texture, skip pureeing the stew.
Regular blender: Alternatively, let the soup cool for 5 minutes. Then, transfer it into a regular blender in batches and puree. Return to the pot.
4. Fry zucchini
While the bell peppers and tomatoes are simmering, warm the remaining 2 tablespoons of oil in a large non-stick pan or skillet over medium-high heat. Add the zucchini, season with 1/2 teaspoon of salt, and stir-fry for 4 to 6 minutes, until the edges are brown and crispy.
5. Simmer the stew
Add the zucchini to the pot with the pepper-tomato mixture and simmer for 10 minutes over low heat. Season with salt, pepper, and paprika according to your taste.
6. Serve
Ladle the stew into bowls. If desired, garnish each serving with a dollop of sour cream, a few cracks of black pepper, lemon zest, and sprigs of fresh thyme. Enjoy!
Serving suggestions
Serve zucchini stew as a stand-alone meal or pair it with a side dish for a more substantial meal.
- Crusty bread is perfect to mop up all the delicious sauce. Garlic bread, breadsticks, a grilled cheese sandwich, and croutons are amazing here!
- Cheese: Top your zucchini stew with grated parmesan cheese. The cheese melting into the sauce is so delicious!
- Fresh herbs: Garnish each bowl with sprigs of fresh thyme or basil leaves.
- Sour cream: For a refreshing twist, spoon a dollop of sour cream (or Greek yogurt) on your zucchini goulash. Serve with a little lemon zest and a few cracks black pepper.
Store & Reheat
- Store: Keep leftovers in an airtight container in the refrigerator and consume within 4 days.
- Reheat: You can warm up zucchini stew in the microwave for the quickest option, or in a pot on the stovetop over medium heat.
- Meal prep: Make a large batch of this zucchini goulash and keep it in individual containers for a quick, easy lunch.
- Freeze: Cool completely, then pour into a freezer-safe container. Leave about 1 inch of space at the top to allow for expansion. Alternatively, use freezer bags, making sure to remove as much air as possible before sealing. Freeze for up to 3 months. Defrost in the fridge overnight before reheating and serving.
Zucchini Stew Recipe
You’ll love this rustic, chunky zucchini stew recipe! It’s easy, super comforting, and packed with hearty veggie flavor. Made with simple ingredients, zucchini goulash is a quick weeknight meal that’s ready in an hour.
Ingredients
- 4 tbsp olive oil, divided
- 3 onions, chopped
- 3 garlic cloves, minced
- 3 bell peppers (yellow or red)
- 1 can (14.5 oz / 410 g) crushed tomatoes
- 1 1/2 cups / 350 ml / 12 fl oz vegetable broth
- 3 medium zucchini, cut into 3/4-inch / 2 cm thick slices
- 3 tbsp fresh thyme
- 2 dried bay leaves
- 1 tsp paprika
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper
Instructions
- Sauté aromatics. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the diced bell peppers and onion and sauté for 5 minutes until the onions become translucent and start to brown. Add the minced garlic and cook for another minute.
- Simmer peppers and tomatoes. Add the vegetable broth, crushed tomatoes, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 8 to 12 minutes, until the peppers are tender.
- Puree. Remove the bay leaves. Use an immersion stick blender to puree the soup until mostly smooth. Pureeing is optional. If you prefer a chunkier texture, skip pureeing the stew.
Regular blender: Alternatively, let the soup cool for 5 minutes. Then, transfer it into a regular blender in batches and puree. Return to the pot. - Fry zucchini. While the bell peppers and tomatoes are simmering, warm the remaining 2 tablespoons of oil in a large non-stick pan or skillet over medium-high heat. Add the zucchini, season with 1/2 teaspoon of salt, and stir-fry for 4 to 6 minutes, until the edges are brown and crispy.
- Simmer the stew. Add the zucchini to the pot with the pepper-tomato mixture and simmer for 10 minutes over low heat. Season with salt, pepper, and paprika according to your taste.
- Serve. Ladle the stew into bowls. If desired, garnish each serving with a dollop of sour cream, a few cracks of black pepper, lemon zest, and sprigs of fresh thyme. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 755mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 3g
