Get Latest Post Updates:
  • via RSS
  • via EMAIL
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • View the Latest Recipes
  • |
  • David's Favorites
https://spicedblog.com

Search Icon

  • Home
  • Recipe Index
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Appetizer
    • Drinks
  • Travel
  • About
    • Work With David
  • Press
  • Contact
  • Work With Us
You are here: Home / Recipes / Rustic Zucchini Stew

Rustic Zucchini Stew

September 4, 2013 by David 6 Comments

Make now and freeze for the winter!! Rustic Zucchini StewIt’s that time of the year again in upstate New York.  The backyard garden is working overtime, which means I’m looking for yummy ways to use loads of garden produce!  Just yesterday, I turned a basket of ripe blackberries into blackberry jam and a whole row of basil plants into pesto.  (Don’t worry…both of those recipes will be up on Spiced soon!)  Then I decided to turn my attention to zucchini.  Zucchini grow incredibly well in this area, and I often end up with way more than I can use.  One of my favorite zucchini recipes is simply to quarter them length-wise and throw them on the grill.  Just brush them lightly with an herb-oil mixture a couple of times while they are grilling, and bam…easy, delicious side dish!

Rustic Zucchini StewA neighbor recently told me that she always makes zucchini stew at this time of the summer and then freezes it to eat on cold, winter nights.  And I thought…hey, that’s a great idea!  So armed with this Rustic Zucchini Stew recipe, I set out to the garden to collect zucchini.  And collect I did!  (If you’ve ever grown zucchini, then you’ve probably had at least one or two grow way too big.  These monster zucchinis don’t have much taste, but they work great in this stew.)  The good news is this stew calls for about 3 lbs of zucchini (~4-5), so it wasn’t hard to use all of my zucchini.  I actually made a double batch of this stew: half went into the refrigerator for lunches for the rest of the week and half went into the freezer for easy January dinners.

Rustic Zucchini StewNot only is this stew incredibly tasty, but it is also quite healthy, too.  In fact, the only ingredient to watch out for is the Italian sausage, but there is only 1 lb of sausage in the entire stew.  (Does that mean I get to have an extra piece of chocolate cake for dessert when I eat this stew?  I think yes.)  I also thought it was strange that the stew didn’t call for any chicken or vegetable stock.  Little did I know how much liquid would come out of the zucchini once they cooked down!  I know it’s still summer and the last thing on your mind is cold, winter nights…but do yourself a favor and make a batch of this stew now.  Freeze it and forget about it until January.  Then wait until a particularly cold night to pull it out.  All of the delicious summer flavors in this stew will help you forget the cold…well, at least for a little while!

Print
Rustic Zucchini Stew

Yield: 3.5 quarts

Ingredients

  • 1 pound bulk Italian sausage (hot or sweet)
  • 5 stalks celery, sliced on angle into 1/2" slices
  • 3 pounds zucchini (~4-5), cut into 1/2" slices
  • 1 medium onion, medium diced
  • 2 (28 oz) cans tomatoes, not drained
  • 2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tsp sugar
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 2 green peppers, cut into 1/2" pieces

Instructions

  1. Using a large stock pot or dutch oven, brown the sausage. Once browned, drain the fat and add celery.
  2. Saute over medium heat for 10 minutes, stirring occasionally.
  3. Add all remaining ingredients except for green peppers (zucchini, onions, tomatoes, salt, Italian seasoning, oregano, sugar, basil, and garlic powder). Cover and simmer for 20 minutes.
  4. Add green peppers, cover, and simmer for another 10 minutes.
  5. Allow stew to cool before freezing in gallon-sized bags or containers.

Notes

Recipe courtesy of Joy Blanchet.

3.1
https://spicedblog.com/rustic-zucchini-stew/
© Spiced 2018

Related Posts

  • Mulligan StewMulligan Stew
  • Ribollita (Tuscan White Bean Stew)Ribollita (Tuscan White Bean Stew)
  • Brunswick StewBrunswick Stew

Comments

  1. 1

    Sue Ann Porter says

    September 4, 2013 at 10:51 am

    The pictures look great!

    Reply
    • 2

      David says

      September 4, 2013 at 12:06 pm

      Thank you so much, Sue Ann!! That just made my day. 🙂

      Reply
  2. 3

    katie says

    September 4, 2013 at 4:17 pm

    This stew sounds amazing–I have no problem eating soups and stews even when its 90 degrees out!

    Reply
    • 4

      David says

      September 5, 2013 at 8:28 am

      Me, too, Katie!! I’m pretty sure I ate all of this batch for lunch while it was upper 80’s outside. I think I was supposed to freeze some for the winter…oops.

      Reply
  3. 5

    [email protected] says

    September 8, 2013 at 9:11 am

    I make something very similar, it just has onions and tomatoes in it. Yours looks so good. I love the fresh produce this time of year!

    Reply
    • 6

      David says

      September 8, 2013 at 9:23 am

      Great idea on the onions, Sandie! I used canned tomatoes just because my tomato crop was a little low in the garden this year…and it still worked. I should just call this “Kitchen Sink Stew” since I bet you could throw almost anything in here and make it work!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




WELCOME!

Hi, I’m David — blogger, recipe developer, and food guru here at Spiced! I’m glad you’re here! Sit back, relax, and browse hundreds of my favorite recipes from easy appetizers to weeknight meals and everything in between.
READ MORE –>

MOST POPULAR POSTS

  • This recipe for perfectly toasted Toast is the best things since, well, sliced bread.  Butter optional, but highly recommended. Toast
  • Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping. It's PERFECT for summer!! Fresh Strawberry Cake
  • Make lunch fun again with these Thai Peanut Wraps! Thai Peanut Wraps
  • This Pesto Pasta Salad with Grilled Chicken is an easy and delicious weeknight meal. Serve it cold as a summer pasta salad or hot as a delicious winter entree! Pesto Pasta with Grilled Chicken

NEVER MISS A RECIPE

get free recipes & exclusive content delivered to your inbox!

  • Back to Top
  • About
  • Recipes
  • Contact
  • Advertising Privacy Statement

copyright ©2021Spiced, Rights Reserved

  • Home
  • Recipe Index
    ▼
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Appetizer
    • Drinks
  • Travel
  • About
    ▼
    • Work With David
  • Press
  • Contact
  • Work With Us