Zucchini Stew With Tomatoes

Zucchini stew with tomatoes and herbs in a white pan and a wooden spoon in it.

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5 from 1 review

A very light stew with zucchini, onions and tomatoes.


  • 2 tablespoon olive oil
  • 1 medium sized onion, finely chopped 

  • 1 tablespoon tomato paste 

  • 2 medium sized zucchini (about 1 pound) 

  • 3 medium sized tomatoes, peeled and chopped 

  • 4 cloves garlic, chopped

  • ½ teaspoon salt 

  • ½ teaspoon black pepper 

  • ¼ teaspoon cumin

  • ¼ teaspoon thyme

  • ½ teaspoon paprika

  • Chopped parsley for garnish


  1. Reduce the heat and add in tomato paste. Cook it for about a minute, stirring occasionally.  

  2. Dice the zucchini with their skin. Add them in the pan and cook for 2-3 minutes, stirring occasionally.

  3. Put the lid on and let it cook over medium low heat for 5 minutes. 

  4. Add in chopped tomatoes, garlic, salt and other spices. 

  5. Cook it covered for 20 minutes. 

  6. Garnish with parsley before serving.


  1. We used diced zucchini but you can just roughly cut them in larger chunks.
  2. Tomato paste and summer tomatoes are important in this recipe for the best flavor. But if you are in a hurry, you can use canned chopped tomatoes.
  3. You can play with the spices if you want.
  4. You can substitute fresh dill or basil for parsley as a garnish.