If you’ve ever wondered what to do with an abundance of fresh zucchini, this comforting slow cooker stew is a dream come true. Sweet zucchini pairs beautifully with robust tomatoes, tender white beans, and fragrant herbs to create a mouthwatering meal that’s both simple and satisfying.
Ingredients
- 3 cups chopped zucchini (about 2–3 medium zucchinis)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
Start by lightly sautéing the onions in olive oil in a skillet over medium heat. Once the onions turn translucent, add the garlic and sauté for another minute, being careful not to let it burn. This quick step helps develop rich flavor before everything goes into the slow cooker.
Next, transfer the onion-garlic mixture to your slow cooker. Add the chopped zucchini, diced tomatoes, white beans, dried basil, dried oregano, and vegetable broth. Give everything a gentle stir, ensuring the ingredients are well combined. Season with salt and pepper to taste.
Cover the slow cooker and cook on low for about 6–7 hours or on high for 3–4 hours. You’ll know it’s done when the zucchini is fork-tender but still holds its shape. Taste and adjust the seasonings if needed.
When you’re ready to serve, ladle the stew into bowls and drizzle a touch of olive oil over the top for a luscious finish. Pair it with crusty bread or serve over quinoa or rice for a hearty meal.
This recipe is a fantastic option for anyone looking for a nutritious, budget-friendly dish that’s full of flavor. Zucchini is low in calories but rich in vitamins, making this stew both health-conscious and delicious. You can easily switch up the herbs—try thyme or rosemary—or add a handful of spinach at the end for an extra dose of greens. Whether you’re a busy parent, a meal-prep pro, or a first-time cook, this slow cooker stew is a delightful way to showcase zucchini’s versatility. Enjoy!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
