Zucchini Squash And Potato Stew Recipes

Steps:

• Cut off and discard the ends of the squash.
• Cut squash in half length-wise and slice into 1" pieces.
• Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
• Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
• Finely chop the garlic.
• Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
• Add squash and potatoes. Saute until potatoes are somewhat softened.
• Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
• Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
• Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

Steps:

• Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
• Cover and cook on High for 4 hours, or Low for 8 hours.
• Stir in rice and cook on High for 1 additional hour.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

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.