Stewed Zucchini With Tomatoes and Garlic

stewed zucchini and tomatoes recipe

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
69 Calories
1g Fat
15g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 69
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 396mg 17%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 16%
Total Sugars 9g
Protein 3g
Vitamin C 43mg 216%
Calcium 77mg 6%
Iron 2mg 9%
Potassium 682mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it's zucchini season, you need lots of recipes to make use of this bountiful vegetable. Zucchini and tomatoes make a winning team in this great-tasting side dish. An excellent way to use your fresh zucchini, tomatoes, peppers, and onions, this recipe is quick to prepare.

This basic recipe will pair with most cuisines. Once you know how to make it, you can experiment with adding different herbs and spices to complement the rest of your meal. Plus, you can get creative by adding other vegetables that have come to bear in your garden or leave out those you don't have available.

Stewed zucchini goes well with any meat, fish, or seafood that you happen to be grilling during the summer. It makes a colorful side dish that will add interest to your plate as well as fiber. Stewed zucchini is an excellent substitute for starchy or fatty side dishes if you're watching your weight.


  • 3 to 4 medium zucchini, unpeeled and cubed

  • 1 (28-ounce) can diced tomatoes, or 2 (14 1/2-ounce) cans

  • 1 (8-ounce) can tomato sauce

  • 1 cup sliced celery

  • 1 large sweet onion, coarsely chopped

  • 1/2 cup chopped green bell pepper, or a combination of red and green bell peppers

  • 2 cloves garlic, thinly sliced

  • 1 1/2 teaspoons sugar

  • 3/4 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, combine the zucchini, tomatoes, tomato sauce, celery, onion, bell pepper, garlic, sugar, salt, and ground pepper. Place the pan over medium-high heat and bring to a boil.

  3. Reduce the heat to low, cover the pan, and simmer for about 45 minutes, removing the cover for the last 10 minutes, or until the zucchini and other vegetables are tender.

  4. Taste and adjust seasonings.

  5. Serve hot and enjoy.


  • Leftovers should be covered and stored in the refrigerator. You can reheat leftovers in the microwave or in a saucepan on your stovetop.
  • When shopping for zucchini, look for small to medium squash that is about 6 to 8 inches in length. The squash should be smooth with no wrinkles or soft sections.

Recipe Variations

  • Although canned tomatoes are suitable, fresh tomatoes are ideal if you have them. Core and peel about 10 medium whole tomatoes; dice them and add them to the zucchini along with the tomato sauce, vegetables, and seasonings.
  • Canned tomatoes offer all kinds of flavor options. Use seasoned stewed tomatoes, Italian-seasoned, or zesty chili-style.
  • Add a cup or two of sliced fresh or frozen okra to the dish about halfway through the cooking time.
  • Top the dish with grated cheese in the last few minutes of cooking, or sprinkle with grated cheese when served.
  • Garnish the dish with cooked crumbled bacon.
  • Sauté about 1 cup of fresh sliced mushrooms and add them to the dish along with the zucchini and tomatoes.
  • Complementary herbs you may try adding include basil, mint, oregano, thyme, and tarragon.