Zucchini & Tomato Vegetable Stew with Herbed Oil
A hearty, slow-simmered stew featuring summer squash and tomatoes, finished with a fragrant herb oil for deep flavor. This italian-inspired soups (vegetarian) ready in about 30 minutes pairs finely diced yellow onion, minced garlic, chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced into 1/2-inch cubes zucchini
- 1 can (14 oz) fire-roasted diced tomatoes tomatoes
- 1/2 cup, finely diced yellow onion
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh basil
- 1 tbsp avocado oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp avocado oil in a medium pot over medium heat. Add 1/2 cup diced yellow onion and cook for 5 minutes until translucent and starting to brown at the edges, stirring occasionally.
- Step 2: Add 2 medium diced zucchini, 2 minced garlic cloves, 3/4 tsp sea salt, and 1/4 tsp black pepper. Cook for 3 minutes, stirring constantly, until garlic is fragrant.
- Step 3: Pour in 1 can (14 oz) fire-roasted diced tomatoes, add 1/4 cup chopped fresh basil, and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes until zucchini is tender and sauce has thickened enough to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini & Tomato Vegetable Stew with Herbed Oil take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini & Tomato Vegetable Stew with Herbed Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely diced yellow onion from drying out.
Can I substitute ingredients in Zucchini & Tomato Vegetable Stew with Herbed Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini & Tomato Vegetable Stew with Herbed Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini & Tomato Vegetable Stew with Herbed Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
