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Home » Main Dishes

Zucchini Stew

Published: Dec 28, 2022 · Modified: May 2, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 702 words. · About 4 minutes to read this article.

Jump to Recipe
Zucchini stew recipe.
Zucchini stew recipe.
Zucchini stew recipe.

Zucchini stew is an Italian inspired vegan stew that's both comforting and hearty. It's easy to whip up as a quick weeknight meal and made with simple ingredients like canned tomatoes, zucchini, and cannellini beans.

Metal spoon scooping zucchini stew from a white bowl.

Recipe summary

Flavor: Mild, savory, fresh, bright.

Vegan and gluten-free: This stew is packed with cannellini beans, tomatoes, zucchini, onion, and fresh basil, and is vegan and gluten-free as written.

Ready in 30 minutes: Made on the stovetop and a great weeknight meal.

Serves: 4 people

Similar to: Vegetable Orzo Soup and Slow Cooker Vegetable Soup

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make zucchini stew
  • Storage
  • Frequently asked questions
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Olive oil - Any neutral cooking oil works.
  • Onion - Adds flavor to your stew.
  • Garlic - I recommend using fresh cloves of garlic rather than jarred, pre-minced garlic. Jarred garlic often has a harsh flavor when compared to fresh garlic or garlic powder. Two cloves of garlic can be substituted with ½ teaspoon of garlic powder if needed.
  • Zucchini - You'll need two medium zucchini for your stew. Zucchini can be substituted with yellow summer squash.
  • Tomatoes - Canned diced tomatoes can be substituted with petite diced tomatoes or crushed tomatoes for a smoother, thicker tomato base.
  • Cannellini beans - We're using canned beans in this recipe to save time. However, canned beans can be substituted with your favorite cooked beans.
  • Seasoning - Italian seasoning, salt, and red pepper flakes add depth of flavor to your stew. Italian seasoning can be substituted with your favorite Italian herbs, like oregano, basil, thyme, and rosemary.
  • Fresh basil - I highly recommend adding fresh chopped basil leaves to your stew. Fresh basil adds impeccable flavor that really can't be substituted.

How to make zucchini stew

Making zucchini stew in a stock pot.
  1. Sauté onions and garlic in a stock pot.
  2. Add tomatoes, zucchini, beans, and seasoning.
  3. Bring to a simmer, cover, and cook until vegetables are tender to your liking.
  4. Add fresh basil, stir to incorporate, and serve.

Storage

Zucchini stew will keep in the refrigerator for 3 to 4 days in a tightly sealed container and reheats well in the microwave or on the stovetop.

Freeze leftover stew for up to 3 months in a tightly sealed, freezer safe container. Zucchini may get a little softer after freezing and thawing, but the stew as a whole freezes well.

A white bowl filled with zucchini stew.

Frequently asked questions

How big is a medium zucchini?

A medium zucchini is around 7 to 9 inches in length. The exact size of your zucchini doesn't affect the outcome of the recipe, which is why I don't include exact measurements like I do in other recipes.

Can I add other vegetables?

Yes, yellow summer squash (or other types of squash) could be used instead of zucchini. Diced carrots and celery can be sauteed with the onion, and diced tomatoes can be substituted with crushed tomatoes for a smoother texture.

📖 Recipe

Metal spoon scooping zucchini stew from a white bowl.
Print Recipe
4.34 from 6 votes

Zucchini Stew

Zucchini stew is an Italian inspired vegan stew that's both comforting and hearty. It's easy to whip up as a quick weeknight meal and made with simple ingredients like canned tomatoes, zucchini, and cannellini beans.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Calories: 223kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 ounces canned diced tomatoes
  • 14 ounces canned cannellini beans, drained and rinsed
  • 2 medium zucchini, cubed
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 10 fresh basil leaves, julienned

Instructions

  • In a stock pot over medium heat, add olive oil. when hot, add onions and cook for 3-4 minutes, or until they begin to lightly brown around the edges. Add garlic and cook an additional 30 seconds.
  • Add tomatoes, beans, zucchini, Italian seasoning, salt, and red pepper flakes and stir to combine. Bring to a simmer, cover, and reduce heat to low.
  • Cook for 15-20 minutes, or until zucchini is cooked through to your liking. Add fresh basil and stir to incorporate.
  • Remove from heat and serve.

Recommended Equipment

  • Cuisinart Stainless Stockpot, 6-Quart
  • Stainless Steel Measuring Spoons
  • HENCKELS 8-inch Chef's Knife
  • John Boos Block Cutting Board, 12x18 inches

Notes

  • Storage: Leftovers keep well in a tightly sealed container in the refrigerator for 3-4 days. Stew can also be frozen for up to 3 months in a tightly sealed, freezer safe container. Zucchini will soften slightly from freezing and thawing.
  • Serving tips: Serve stew with crusty bread, a side salad, or with cheese sprinkled on top.

Nutrition Estimate

Serving: 0.25of recipe | Calories: 223kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 583mg | Potassium: 878mg | Fiber: 7g | Sugar: 6g | Vitamin A: 327IU | Vitamin C: 21mg | Calcium: 149mg | Iron: 5mg
Course: Main Course
Cuisine: Italian

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    4.34 from 6 votes (5 ratings without comment)

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  1. Tina

    July 12, 2024 at 5:19 pm

    This looks delicious! Would you be able to substitute the zucchini with delicata squash?

    Reply
    • Heather

      July 12, 2024 at 8:48 pm

      Hi Tina, I bet delicata squash would work great! The cooking time may increase slightly depending on the size of your cubes.

      Reply
  2. Lisa

    August 18, 2023 at 2:51 pm

    5 stars
    Just made it. Very easy and delicious.

    Reply
  3. PAMELA LANE

    August 16, 2023 at 3:55 am

    Sounds great, but zucchini is not listed in the ingredients. How much?

    Reply
    • Heather

      August 16, 2023 at 8:12 am

      Thank you so much Pamela for noticing! I had listed it within the post but it was missing from the recipe card. This has been fixed - you'll need two medium zucchini for this recipe 🙂

      Reply
      • Ellen

        August 02, 2024 at 10:45 am

        Prep time is NOT 5 minutes! More like 30 minutes. And I wish the length of a “medium” zucchini was given because I had to randomly guess.

        Reply
        • Heather

          August 02, 2024 at 10:55 am

          Hi Ellen, the exact size of the zucchini will not affect the outcome of recipe, which is why I don't include a more exact measurement (like length or weight) like I do in other recipes. Medium zucchini is generally about 7 to 9 inches in length, but using a slightly smaller or larger zucchini works just fine. I'm sorry that you're disappointed in the prep time listed. I include how long it takes me to chop an onion, garlic, and zucchini. The rest of the ingredients are measured straight into the pot while the stew cooks.

          Reply

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