Zucchini Stew

Zucchini Stew

MARY ANN PUTMAN

"This is my mother's recipe. It's delicious."
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Ingredients

45 m servings 442 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

After years of diabetes and battling her weight, my mom created this recipe, which the whole family of eight and now her grandchildren and great grand children still love to this date. If you do...

Most helpful critical review

The original recipe has great ingredients but it's flavorless and the zucchini turns to mush. With some alterations this is okay--use chicken stock instead of water; add 1/2 tsp thyme and 1/2 ts...

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After years of diabetes and battling her weight, my mom created this recipe, which the whole family of eight and now her grandchildren and great grand children still love to this date. If you do...

I followed the suggestions of the earlier reviewer and added the zucchini at the end and added some spices (basil and a bay leaf). The rice I used (brown, non-instant) took longer than 20 minut...

The original recipe has great ingredients but it's flavorless and the zucchini turns to mush. With some alterations this is okay--use chicken stock instead of water; add 1/2 tsp thyme and 1/2 ts...

I add some tomato sauce, Italian seasoning, and basil to this and it turned out great

I made this last night. I threw in soy sauce and garlic powder instead of salt n pepper, and I used Zacharain's seasoned long grain wild rice instead of the white rice. It turned out awesome. Ev...

I was looking for something to do with at least some of the mountain of zucchini that my brother in law has gotten this year. I used this as a jumping off point and adjusted the seasonings to wh...

Very good, comfort food. I used Acini di pepe instead of rice, only because my little one has a rice allergy. I added garlic, and parsley. It was still a little bit bland, so I will try some ...

Made rice and barely in rice maker and mixed in after everything was cooked. put zucchini in at same time as diced tomatoes. used soya sauce instead of salt and pepper to season. easy and simple...

I ended up adding 1 cup of water, 3/4 cup tomato sauce but the rice quickly absorbed most liquid so then I added vegetable broth.

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