Best 5 Stewed Zucchini And Onions Recipes
Stewed zucchini and onions is a classic summer dish that is both simple to prepare and incredibly flavorful. The combination of tender zucchini and sweet onions, simmered in a savory broth, creates a comforting and delicious meal that is perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a side dish to impress your guests, stewed zucchini and onions is the perfect choice. With just a few simple ingredients and minimal effort, you can create a dish that is both healthy and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
ZARANGOLLO MURCIANO (STEWED ZUCCHINI WITH ONION)
This dish is from the Murcia area of Spain. It can be made with or without the eggs. Serve hot or at room temperature with crusty white bread and a glass of wine.
Provided by Bellinda
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pan heat 1/2 of the oil and cook garlic and onions for about 15 minutes or until soft and translucent.
- In a second pan heat the remaining oil and saute zucchini for about 15 minutes or until soft and releasing liquid. Drain and add to the onion pan.
- Season with salt,pepper, oregano and continue cooking for about 5 minutes.
- Optional: At this point you could crack the eggs onto the veggie mixture and heat until the whites are set.
ZUCCHINI AND CARAMELIZED ONIONS
Make and share this Zucchini and Caramelized Onions recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over medium high heat.
- Add onions, cook stirring for 5 minutes.
- Add sugar, cook about 7 minutes until carmelized.
- Add water if necessary to prevent sticking.
- Add zucchini, cook about 5 minutes until tender.
- Add tomato and pepper flakes.
- Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.
ZUCCHINI STEW
This is my mother's recipe. It's delicious.
Provided by MARY ANN PUTMAN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
- In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 36.6 g, Cholesterol 82.4 mg, Fat 19 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 7.4 g, Sodium 205.6 mg, Sugar 3.3 g
STEWED ZUCCHINI AND TOMATOES
Zucchini, tomatoes and green peppers star in this make-ahead dish that offers a fresh take on traditional vegetable sides. Bubbly cheddar cheese adds a down-home feel. -Barbara Smith, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a greased 3-qt. slow cooker. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with onion, green pepper and tomatoes. In a small bowl, combine the soup, basil and remaining salt and pepper; spread over tomatoes., Cover and cook on low for 3-4 hours or until vegetables are tender. Sprinkle with cheese. Cover and cook 30 minutes longer or until cheese is melted. If desired, top with fresh basil.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 678mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
Tips:
- Choose the right zucchini: Look for small, tender zucchini that are dark green in color and firm to the touch.
- Slice the zucchini evenly: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the zucchini will steam instead of sautéing.
- Cook the zucchini over medium heat: This will help prevent it from burning.
- Add the onions and garlic: Cook them until the onions are translucent and the garlic is fragrant.
- Add the tomatoes and spices: Cook until the tomatoes have softened and the spices are fragrant.
- Add the zucchini: Cook until the zucchini is tender.
- Serve immediately: Stewed zucchini and onions is best served hot.
Conclusion:
Stewed zucchini and onions is a delicious and easy-to-make side dish. It's perfect for a weeknight meal or a special occasion. This dish is also a great way to use up leftover zucchini. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!
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