Best 7 Zucchini Stew By Bob Recipes

In this modern era of culinary exploration, we bring you a delectable journey into the world of "Zucchini Stew by Bob." This delectable dish, a harmonious blend of flavors and textures, is a testament to the culinary brilliance of Bob, a maestro in the kitchen. As we embark on this gastronomic adventure, we will uncover the secrets behind this tantalizing stew, guiding you through each step with precision and clarity. Whether you're a seasoned chef or a novice in the culinary arts, prepare to be captivated by the magic of Zucchini Stew by Bob. Let's dive into the world of flavors and create a dish that will leave your taste buds dancing with delight!

Let's cook with our recipes!

SPICED STEWED ZUCCHINI

Spiced Stewed Zucchini image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced
Coarse salt
1/2 teaspoon ground cumin, eyeball it
1 teaspoon chili powder, 1/3 palm full
1 can chick peas, 14 ounces, drained
1 can diced tomatoes in juice, 14 ounces
3 scallions, chopped
2 tablespoons cilantro leaves, a palm full, finely chopped

Steps:

Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
To reduce the heat level, omit the red pepper flakes from the recipe and method.

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

ZUCCHINI STEW BY BOB

Zucchini Stew by Bob image

My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew.

Provided by redly

Categories Beef Stew

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 pound lean ground beef
3 zucchini, peeled and cut into chunks
2 large potatoes, peeled and cut into chunks
2 Anaheim chile peppers, chopped
1 onion, chopped
2 bay leaves
1 teaspoon beef bouillon granules
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste
water, to cover
⅓ cup cold water
2 tablespoons cornstarch
2 dashes Worcestershire sauce

Steps:

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31 g, Cholesterol 49.6 mg, Fat 9.6 g, Fiber 4.3 g, Protein 18.4 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 4.5 g

TOMATO ZUCCHINI STEW

Tomato Zucchini Stew image

Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

1-1/4 pounds bulk Italian sausage
1-1/2 cups sliced celery (3/4-inch pieces)
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
1-1/2 cups tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2-1/2 teaspoons Italian seasoning
1-1/2 to 2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 cups canned whole kernel corn, drained
2 medium green peppers, sliced into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Shredded part-skim mozzarella cheese

Steps:

In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.

Tips:

Choose the right zucchini: Select firm, young zucchini with smooth, unblemished skin. Avoid zucchini that is too large or has blemishes, as these may be bitter.
Prepare the zucchini properly: Wash the zucchini thoroughly and trim the ends. Cut the zucchini into uniform pieces, such as slices, cubes, or rounds, to ensure even cooking.
Use a variety of vegetables: In addition to zucchini, add other vegetables to the stew for a nutritious and colorful dish. Some good options include tomatoes, bell peppers, onions, carrots, and potatoes.
Season the stew well: Use a combination of herbs, spices, and seasonings to flavor the stew. Common choices include garlic, basil, oregano, thyme, salt, and pepper.
Cook the stew slowly: Simmer the stew over low heat to allow the flavors to develop and the vegetables to become tender. This usually takes about 30 minutes, but may vary depending on the vegetables used.
Serve the stew hot: Zucchini stew is best served hot, either on its own or over rice, pasta, or quinoa. It can also be enjoyed as a side dish with grilled or roasted meats or fish.

Conclusion:

Zucchini stew is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. It is packed with fresh vegetables and can be easily customized to your liking. With its simple ingredients and easy preparation, zucchini stew is a great option for beginner cooks and experienced chefs alike. So next time you have an abundance of zucchini, try making a pot of this flavorful and satisfying stew.