Zucchini, Green Bean and Potato Stew

Zucchini, Green Bean and Potato Stew


May 31, 2010


canola or olive oil, for cooking

1 onion, chopped (optional)

1 yellow or green zucchini, chopped

3-4 garlic cloves, crushed (optional)

1-2 cups fresh green beans, stem ends trimmed

2 potatoes, russet, Yukon gold or red, chopped (don't bother peeling them)

1 28 oz. (796 mL) can whole tomatoes, undrained

pinch Italian seasoning

salt and pepper


1In a medium pot, heat a drizzle of oil over medium-high heat and cook the onion (if you're using it), zucchini and garlic for about 5 minutes, until soft. Add the green beans, potatoes, tomatoes (with their juices) and Italian seasoning; bring to a simmer, cover and cook for about half an hour, or until the potatoes are tender. Season with salt and pepper and serve immediately.


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