Stewed Zucchini Peppers and Tomatoes

Bursting with vibrant Mediterranean flavors, this Stewed Zucchini Peppers and Tomatoes recipe is a comforting, veggie-packed dish that’s as nourishing as it is delicious. A medley of tender zucchini, sweet bell peppers, and juicy tomatoes is delicately simmered with aromatic garlic, onions, and a fragrant mix of dried oregano and basil. The addition of vegetable broth creates a luscious sauce that ties the flavors together, while a final garnish of fresh parsley adds a pop of freshness. Perfect as a versatile side dish or served over rice or with crusty bread, this one-pot recipe is an easy, healthy, and gluten-free option sure to delight. Ready in under an hour, it’s an ideal choice for weeknight dinners or meal prep.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium onion
• 3 cloves garlic
• 4 medium fresh tomatoes
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Wash the zucchini, bell peppers, and tomatoes thoroughly under running water. Pat them dry with a kitchen towel.

Step 2

Slice the zucchini into half-moon shapes about 1/4 inch thick. Dice the bell peppers into 1-inch pieces. Finely chop the onion and mince the garlic.

Step 3

Bring a pot of water to a boil and score the bottom of each tomato with an 'X.' Blanch the tomatoes for 30 seconds, then transfer them to an ice bath. Peel off the loosened skin, then roughly chop the tomatoes.

Step 4

In a large skillet or pot, heat the olive oil over medium heat.

Step 5

Add the chopped onions to the skillet and sauté for about 3-4 minutes until softened.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Add the diced bell peppers and zucchini to the skillet. Stir and cook for about 5 minutes, allowing the vegetables to soften slightly.

Step 8

Stir in the chopped tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper. Mix well to combine.

Step 9

Bring the mixture to a simmer, reduce the heat to low, and cover the skillet with a lid. Let the vegetables stew gently for 20 minutes, stirring occasionally.

Step 10

Remove the lid and simmer for an additional 5 minutes to allow the sauce to thicken slightly.

Step 11

Taste and adjust the seasoning with more salt or pepper if needed.

Step 12

Garnish the stewed vegetables with freshly chopped parsley before serving.

Step 13

Serve warm as a side dish, over rice, or with crusty bread for a complete meal.

Nutrition Facts

Serving size	(1715.4g)

Amount per serving	% Daily Value*
Calories	766.1

Total Fat 33.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 5513.3mg	0%
Total Carbohydrate 106.7g	0%
Dietary Fiber 20.5g	0%
Total Sugars 56.1g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 245.0mg	0%
Iron 6.6mg	0%
Potassium 3650.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 9.7%

Carbs: 52.9%