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vegetable stew featuring tender zucchini slices, tomatoes, and fresh parsley, served on a white plate plate.
Olivia

Vegetable Stew

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Vegetable stew with zucchini, tomatoes, and parsley. A simple plant-forward dish with fresh flavor and comforting texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 116
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 zucchini sliced into rounds
  • 3 tomatoes chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
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Large Deep Frying Pan

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened.
  3. Add garlic and cook for 1 minute.
  4. Stir in chopped tomatoes.
  5. Cook until tomatoes begin to break down.
  6. Add zucchini slices and vegetable broth.
  7. Stir in oregano, salt, and black pepper.
  8. Bring to a gentle simmer and cook for 15-20 minutes.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 116kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 485mgPotassium: 538mgFiber: 3gSugar: 7gVitamin A: 1392IUVitamin C: 35mgCalcium: 45mgIron: 1mg

Notes

• Do not overcook zucchini to maintain texture
• Use ripe tomatoes for the best flavor
• Serve with crusty bread or rice if desired

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