Adeline's Zucchini Stew Recipe

DCLSA Cookbook
Adeline’s Zucchini Stew Recipe
Submitted by: Andrea Kazilionis, Baker Berry Access- Services My grandmother was very protective of her recipes. She passed this zucchini stew recipe to my father, who passed it on to me. I have received his permission to share it with the DCLSA, and I hope everyone enjoys this delicious stew!


      • 1 green pepper
      • 1 onion
      • 1lb frozen green beans
      • 2-3 medium potatoes
      • 2 zucchini
      • 1 summer squash
      • 28oz can tomato sauce
      • 1lb ground meat or faux ground meat
      • Salt and Pepper
      • Optional basil
      • Optional tomato paste


1.Empty the crushed tomatoes into a large saucepan.

2.Fill the empty can with water and add the water to the saucepan.

3.Add the green beans.

4.Cut the green pepper, onion, zucchini, and summer squash into chunks or slices of your size preference.

5.Add all of the vegetables to the saucepan, adding water if necessary to ensure the vegetables are covered.

6.Peel the potatoes and cut them into small to medium size chunks, then add them to the saucepan.

7.If using real meat, brown in a skillet and add to the large saucepan.

If using faux meat, add that directly to the saucepan.

8.Cook on low heat until the vegetables have softened – at least a couple of hours (the longer and slower you cook the stew, the better it will taste!).

9.Make sure to monitor the liquid level and add more water as needed.

10.Season with salt, pepper, and basil if desired.

Note: If the stew is too thin, add tomato paste as needed to thicken.

Can be served with a sprinkle of parmesan cheese (yum!).