Green Bean Zucchini And Potato Stew Recipes

GREEN BEANS WITH ZUCCHINI

This tasty combination appears on my table often, especially when zucchini is so abundant. -Gladys De Boer, Castleford, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Green Beans with Zucchini image

Steps:

Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.

Nutrition Facts : Calories 126 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

4 cups cut green beans (1-inch pieces)
1 small onion, diced
1/4 cup butter, cubed
2 small zucchini, cut into 1/4-inch slices
4 bacon strips, cooked and crumbled
Salt and pepper to taste

GREEK POTATO, ZUCCHINI, AND BEAN STEW

As the weather turns chilly, my tastes immediately turn to comforting stews and thick soups. Though I am not a vegetarian, I enjoy having meatless meals a couple of times a week. Saw this one on cooking Light and wanted to post it for future reference. For those on the WW Core program, the stew is Core plus points for the feta garnish.

Provided by justcallmetoni

Categories Stew

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 13

Greek Potato, Zucchini, and Bean Stew image

Steps:

Heat olive oil in a Dutch oven over medium-high heat. Add onion and sauté 5 minutes or until onions are lightly browned.
Add potato and water, bring to a boil. Cover, reduce heat, and cook 5 minutes.
Stir in zucchini, green beans, tomatoes and white beans. Cover and cook 35 minutes or until vegetables are tender.
Stir in parsley, dill, oregano, and pepper.
Ladle into bowls and garnish with cheese.

Ingredients

1 1/2 tablespoons extra virgin olive oil
3 cups onions, chopped
1 cup potato, peeled and cut into 3/4 inch cubes
1/2 cup water
3 1/2 cups zucchini, cut into 1/2 inch thick slices
2 1/2 cups green beans (cut into 2 or 2 1/2 inch pieces)
2 (28 ounce) cans diced tomatoes, undrained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1/4 cup fresh flat-leaf parsley, chopped
2 teaspoons fresh dill, chopped
1/2 teaspoon dried oregano
1/4 teaspoon fresh ground black pepper
1/2-3/4 cup reduced-fat feta cheese, crumbled

GREEK STEWED POTATOES, GREEN BEANS, AND ZUCCHINI

I got this from Nava Atlas' Vegetarian Kitchen web site. I only changed from crumbling the feta onto the stew after serving to putting the crumbled feta directly into the stew after cooking.

Provided by Rob R.

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Greek Stewed Potatoes, Green Beans, and Zucchini image

Steps:

Heat the oil in a large soup pot or steep-sided stir-fry pan.
Add the onion and sauté until it is golden.
Add the potatoes and water.
Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
Add the zucchini, green beans, tomatoes, and oregano.
Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
Season to taste with salt and pepper.

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large potatoes, peeled and cut into 3/4 inch chunks
1/2 cup water
2 medium zucchini, sliced lengthwise & into 1/2 inch chunks
1 lb green beans, thawed if frozen,fresh is better
1 3/4 lbs fresh tomatoes
1/2 teaspoon dried oregano
1 bunch chopped fresh dill or 1 bunch fresh parsley
salt & freshly ground black pepper
1/2 lb feta cheese