Zucchini stew with green beans

Zucchini Stew with Green Beans

I made this stew on a day when I had a large zucchini and some forgotten green beans in the fridge. I wasn't in the mood for meat, and it didn't miss anything; it turned out to be a simple dish that's quite easy to prepare. The vegetables are easy to find, and you don't need much experience for it to turn out well. I think it's perfect for summer lunches, especially when you have fresh vegetables on hand.

Quick Info

Total time: about 40-50 minutes (depends on how quickly you peel the vegetables)
Preparation time: 15-20 minutes
Cooking time: 25-30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, vegetarian, suitable for warm days

Ingredients

2 onions
1 bell pepper
3-4 tomatoes
1 large carrot
1 zucchini (medium-large)
a handful of green beans
4 tablespoons oil
salt
pepper
fresh parsley

Preparation Method

1. Clean and wash all the vegetables. Chop the onion, carrot, and bell pepper as finely as possible.
2. Heat the 4 tablespoons of oil in a large pot, add the onion, carrot, and bell pepper, sprinkle a little salt, and stir for a minute, just enough to soften them slightly without browning. The heat should be moderate to prevent burning.
3. Cut the tomatoes into cubes and add them to the vegetables in the pot. Mix well and let simmer on low heat for 3-4 minutes. If it seems too dry, you can add a little water, just enough to prevent sticking.
4. Peel the zucchini, slice it into rounds, and then cut each round into two or three pieces, depending on their thickness. Trim the ends of the green beans, wash them, and break them into pieces about 4 cm long.
5. When the tomatoes are well softened, add the zucchini and green beans to the pot. Stir and let everything simmer together until the zucchini and green beans are tender. Check occasionally if more water is needed; there shouldn't be too much liquid.
6. Adjust the taste with salt and pepper, turn off the heat, and sprinkle chopped fresh parsley on top at the end.

Why I Make This Recipe Often

It's one of the quick dishes I prepare when I have fresh vegetables; it doesn't require too much attention and can easily be adapted to whatever you have in the fridge. It's not heavy, doesn't have expensive ingredients, and remains tasty even if you eat it the next day.

Tips and Variations

Tips

You can use riper tomatoes for a more intense flavor.
If you want, add a little water gradually to prevent the stew from becoming too watery.
Check the green beans; if they are older, they may need more time to cook.

Substitutions

Instead of zucchini, you can use courgette if you can find it.
The green beans can also be frozen, but you’ll need to cook them a bit longer.
If you don't have a bell pepper, you can skip it, but it adds some flavor.

Variations

You can also add a bit of grated celery at the beginning if you like a stronger aroma.
If you want, add a clove of garlic towards the end, in the last few minutes.
A few sprigs of dill, if you like it, also work well.

Serving Ideas

It can be served warm as a main dish or even slightly reheated the next day.
It goes well with a slice of fresh bread or polenta if you want it to be more filling.

Frequently Asked Questions

Can the zucchini and green bean stew be frozen?
I do not recommend freezing it. The zucchini changes texture and becomes mushy after freezing.

Can I use yellow beans or bean noodles?
Yes, yellow beans work just as well. If you're using bean noodles, cook them for a shorter time.

What should I do if the tomatoes are not juicy enough?
Add a little water, but not too much; the stew should remain thick, not soupy.

What should I do if the zucchini releases too much water?
Leave the pot uncovered on low heat to let the liquid reduce slightly.

Nutritional Values (estimated)

One serving (out of 4): approximately 120 kcal
Protein: 3-4 g
Carbohydrates: 15-17 g
Fat: 5-6 g
Fiber: 3-5 g

These values are approximate and depend a lot on how much water or oil you use and the size of the vegetables. It’s a dish with low fat and relatively low calories.

Storage and Reheating

It can be stored in the fridge for 1-2 days in a covered container. It reheats easily on low heat or in the microwave. It does not retain its texture when frozen, so it's better not to freeze it.

 Ingredients: 2 onions, 1 bell pepper, 3-4 tomatoes, 1 large carrot, 1 zucchini, a handful of green beans, 4 tablespoons of oil, salt, pepper, fresh parsley

 Tags:  zucchini stew