Zucchini Tomato Stew
Equipment
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon
Ingredients
- ⅓ cup olive oil
- 2 medium onions chopped
- 1 pound tomatoes chopped
- 1 teaspoon sugar
- ½ cup water
- 2 medium zucchini chopped
- 1 teaspoon fresh dill chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened.
- Add the chopped tomatoes and sugar.
- Cook for 10 minutes, stirring occasionally, until the tomatoes begin to break down.
- Add the water, salt, and black pepper and stir well.
- Bring the tomato mixture to a gentle boil.
- Add the chopped zucchini and fresh dill.
- Reduce the heat and simmer for about 15 minutes, stirring occasionally, until the zucchini is tender.
- Taste and adjust the salt and black pepper as needed.
- Serve the stew warm or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve this stew with crusty bread, steamed rice, or a fresh green salad. For a larger meal, combine it with another dish from our Vegetarian Recipes, Soup Recipes, or Lunch Recipes.Recipe Notes
Choose ripe, flavorful tomatoes and firm zucchini for the best result. Cut the zucchini into similarly sized pieces so everything cooks evenly. Keep the stew at a gentle simmer to prevent the vegetables from becoming mushy. Discover more simple vegetable meals in our Quick Dinner Recipes.Variations
Add chickpeas or white beans for extra protein, crushed red pepper for heat, or bell pepper for additional sweetness. Fresh basil, parsley, or mint can replace the dill. Browse our Vegetarian Recipes and Side Dish Recipes for more serving ideas.Wine Advice
A light-bodied Beaujolais complements the tomatoes without overwhelming the zucchini. A dry Rosé is another refreshing choice, particularly when the stew is served during summer.Nutrition values
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Zucchini Tomato Stew for Summer
Zucchini tomato stew is a light and comforting dish made with tender zucchini, ripe tomatoes, softened onions, and fresh dill. The vegetables simmer together in one saucepan, creating a flavorful meal without complicated preparation. It is particularly suitable for summer, when zucchini and tomatoes are plentiful and at their best.
The combination of vegetables creates a naturally rich sauce, while olive oil adds body and carries the fresh herbal flavor of the dill. Serve the stew warm for dinner or at room temperature for a relaxed lunch. It is a useful addition to our Vegetarian Recipes and works well for anyone looking for an uncomplicated plant-based meal.
Why This Tomato Zucchini Stew Works
This tomato zucchini stew uses a carefully chosen cooking order to develop its flavor. The onions are cooked first until soft and lightly sweet. Tomatoes are then added and given enough time to release their juices and form the foundation of the sauce. A small amount of sugar balances their natural acidity without making the stew noticeably sweet.
The zucchini and dill are added toward the end because they need less cooking time. This keeps the zucchini tender without allowing it to become mushy. Fresh dill gives the tomato sauce a clean, aromatic finish. Similar easy meals can be found in our Soup Recipes and Quick Dinner Recipes.
Choosing the Best Vegetables
For the best zucchini tomato stew, use medium zucchini with firm flesh and smooth skin. Smaller zucchini generally contain fewer seeds and release less water than very large ones. There is no need to peel them because the skin provides color and helps the pieces retain their shape. Cut the zucchini into similarly sized pieces so they cook evenly.
Ripe fresh tomatoes produce the richest flavor, although canned diced tomatoes are a practical substitute outside the summer season. If your tomatoes are naturally sweet, you can reduce or omit the added sugar. Fresh dill is recommended, but basil, parsley, or mint can be used to create a different character. Browse our Side Dish Recipes for more ways to prepare seasonal vegetables.
Serving Tomato Zucchini Stew
Tomato zucchini stew can be served as a light main course with crusty bread, steamed rice, couscous, or baked potatoes. Bread is especially useful for soaking up the tomato broth. To make the meal more filling, add cooked chickpeas, white beans, or lentils shortly before serving.
The stew also pairs well with a green salad or roasted vegetables. A spoonful of plant-based yogurt can provide a cool contrast, while crushed red pepper adds gentle heat. Because the dish tastes good both warm and at room temperature, it is convenient for lunches, picnics, and relaxed family dinners. More complementary dishes are available in our Lunch Recipes.
Storage and Reheating Tips
This simple zucchini stew can be stored in an airtight container in the refrigerator for up to four days. Allow it to cool before covering and refrigerating it. Reheat the stew gently in a saucepan over low heat, stirring occasionally. Add a small splash of water if the tomato sauce becomes too thick during storage.
The tomato zucchini stew can also be frozen for up to two months, although the zucchini will become slightly softer after thawing. Defrost frozen portions overnight in the refrigerator before reheating. Leftovers can also be blended into a smooth vegetable soup or served as a chunky sauce over pasta, rice, or grains.
Follow the FDA food-safety guidance when cooling, storing, and reheating leftovers. With its flexible serving options, straightforward preparation, and evenly balanced vegetable flavors, zucchini tomato stew is a dependable recipe for healthy summer cooking.