Zucchini season: a simple stewed vegetable recipe to use up your harvest
With zucchini piling up in gardens this August, this simple stew recipe combines zucchini with tomatoes, peppers and onion. It's a quick way to use surplus produce without waste.
By late summer, many home gardeners find themselves with an abundance of zucchini and are looking for practical ways to use it up. Zucchini is described as a versatile vegetable for cooking — it can be quickly pan-fried, turned into a warming cream soup, or stuffed and baked in boat-shaped portions.
Ingredients needed
The recipe calls for one fresh zucchini, two tomatoes, one bell pepper, one onion and two cloves of garlic. Also needed are oil for frying, salt, pepper and fresh herbs to taste.
Preparation
All the vegetables should be cut into small cubes. Heat oil in a pan and fry the onion together with the garlic until golden. Then add the bell pepper, followed a few minutes later by the zucchini, and finally the tomatoes.
The vegetable mixture should simmer over low heat for about 15 to 20 minutes, until the vegetables soften and form a sauce-like consistency. Finally, season to taste and sprinkle with fresh herbs, optionally topping with grated cheese.
This kind of stew offers a simple, quick way to make good use of homegrown zucchini at the end of summer, helping avoid food waste while producing an easy meal.
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