Stewed Zucchini With Tomatoes and Garlic

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/21/23
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
stewed zucchini and tomatoes recipe

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 to 8 servings
Yield: 8 cups

When it's zucchini season, you need lots of recipes to make use of this bountiful vegetable. Zucchini and tomatoes make a winning team in this great-tasting side dish. An excellent way to use your fresh zucchini, tomatoes, peppers, and onions, this recipe is quick to prepare.

This basic recipe will pair with most cuisines. Once you know how to make it, you can experiment with adding different herbs and spices to complement the rest of your meal. Plus, you can get creative by adding other vegetables that have come to bear in your garden or leave out those you don't have available.

Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. It makes a colorful side dish that will add interest to your plate as well as fiber. Stewed zucchini is an excellent substitute for starchy or fatty side dishes if you're watching your weight.

"I've always loved stewed zucchini with tomatoes but never made it myself until now. This recipe made my kitchen smell so good! The Stewed Zucchini with Tomatoes and Garlic was delicious and very easy to prepare. The dish is versatile enough to serve with practically anything, and it's so healthy, too!" —Diana Andrews

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Ingredients

  • 3 to 4 medium zucchini, cut into 1-inch pieces

  • 1 (28-ounce) can diced tomatoes

  • 1 (8-ounce) can tomato sauce

  • 1 cup thinly sliced celery

  • 1 large sweet onion, coarsely chopped

  • 1/2 cup coarsely chopped green bell pepper

  • 2 medium cloves garlic, thinly sliced

  • 1/2 teaspoon granulated sugar, more to taste

  • 1/2 teaspoon fine salt, more to taste

  • 1/4 teaspoon freshly ground black pepper, more to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and pepper. Place the pan over high heat and bring to a boil.

  3. Reduce the heat to low, cover the pan, and simmer, stirring occasionally, until the vegetables are tender, about 35 minutes. Remove the cover and cook until the mixture is slightly thicker, about 10 minutes more.

  4. Taste and adjust seasonings. Serve

Tips

  • Leftovers should be covered and stored in the refrigerator. You can reheat leftovers in the microwave or in a saucepan on your stovetop.
  • When shopping for zucchini, look for small to medium squash that is about 6 to 8 inches in length. The squash should be smooth with no wrinkles or soft sections.

Recipe Variations

  • Although canned tomatoes are suitable, fresh tomatoes are ideal if you have them. Core and peel about 10 medium whole tomatoes; dice them and add them to the zucchini along with the tomato sauce, vegetables, and seasonings.
  • Canned tomatoes offer all kinds of flavor options. Use seasoned stewed tomatoes, Italian-seasoned, or zesty chili-style.
  • Add a cup or two of sliced fresh or frozen okra to the dish about halfway through the cooking time.
  • Top the dish with grated cheese in the last few minutes of cooking, or sprinkle with grated cheese when served.
  • Garnish the dish with cooked crumbled bacon.
  • Sauté about 1 cup of fresh sliced mushrooms and add them to the dish along with the zucchini and tomatoes.
  • Complementary herbs you may try adding include basil, mint, oregano, thyme, and tarragon.
Nutrition Facts (per serving)
67 Calories
1g Fat
14g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 67
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 357mg 16%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 3g
Vitamin C 43mg 216%
Calcium 77mg 6%
Iron 2mg 9%
Potassium 682mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)