Stewed Zucchini Recipe with Potatoes and Peas
Stewed zucchini with potatoes and peas, just a few simple ingredients that you probably have on hand, are elevated by the addition of garlic, fresh basil and a drizzle of olive oil at the end of cooking.
Servings 2 main course servins or 4 as a side dish
Calories 528kcal
Ingredients
- 2 medium zucchini
- 2 medium potatoes
- 1 cup frozen peas
- 1 medium onion
- 1 clove garlic finely minced
- handful fresh basil leaves
- 4 tbsp olive oil divided
- salt to taste
Instructions
- Prep the vegetables: slice zucchini into 1/4 inch half rounds; dice onion, cube potatoes.
- In a large skillet or sauce pan, heat 3 tbsp. olive oil over medium heat. Sauté onion for 2 minutes.
- Stir in the zucchini, potatoes and peas as well as a pinch of salt. Stir all ingredients together.
- Pour enough water to cover, but not completely submerge the vegetables. I added 1 1/4 cups water.
- Bring to a boil, then lower to a simmer, cover and cook for 20 minutes.
- Uncover the pan and cook 10 minutes longer.
- In the last 2 minutes of cooking, stir in the minced garlic.
- Turn off the heat, adjust seasoning if needed, stir in basil leaves and drizzle with the remaining olive oil.
- Serve hot.
Notes
Substitutions and Variations
-If you want to add a bit of color to this recipe, stir in a chopped tomato or two.
-Vary the vegetables according to what you have on hand such as green beans or asparagus.
-Fresh chopped parsley may also be added at the end of cooking.
-Cook any short length pasta of your choice, such as ditali, tubettini or small shells, and add to the vegetables at the end of cooking for a simple vegetable soup. Serving Size -This recipe serves 2 as a main dish or 4 servings as a side dish.
-Cook small pasta separately and toss in at the end of cooking to enjoy as a vegetable soup.
-The recipe may be doubled or tripled to serve a crowd. Storage Keep leftovers refrigerated for up to 3 days.
-Vary the vegetables according to what you have on hand such as green beans or asparagus.
-Fresh chopped parsley may also be added at the end of cooking.
-Cook any short length pasta of your choice, such as ditali, tubettini or small shells, and add to the vegetables at the end of cooking for a simple vegetable soup. Serving Size -This recipe serves 2 as a main dish or 4 servings as a side dish.
-Cook small pasta separately and toss in at the end of cooking to enjoy as a vegetable soup.
-The recipe may be doubled or tripled to serve a crowd. Storage Keep leftovers refrigerated for up to 3 days.
Nutrition
Calories: 528kcal | Carbohydrates: 59g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 35mg | Potassium: 1672mg | Fiber: 12g | Sugar: 13g | Vitamin A: 952IU | Vitamin C: 111mg | Calcium: 91mg | Iron: 4mg