July 31, 2018 0

Stewed Zucchini in Fresh Tomato Sauce with White Beans

Easy, stewed zucchini in fresh tomato sauce.
Stewed Zucchini in Fresh Tomato Sauce with White Beans | Easy, quick, vegan stewed zucchini in fresh tomato sauce with white beans and kale. A hearty, healthy summer meal in under twenty minutes. A fresh zucchini recipe for summer.

It is this part of the summer.

Where we all get a little overwhelmed.

By the abundance of produce.

Although a wonderful problem to have though.

Still overwhelming.

Zucchini and tomatoes. Are some of the biggest offenders. But I’m not complaining. In the Midwest, and like most part of the country, these two beauties grow with ease. Their bounty is great. And they are everywhere in late July.

When it comes to tomatoes, I like to make fresh tomato sauce with them. I posted my recipe for this a few years ago and it remains my go-to method still to this day. It doesn’t matter what type of tomato you use. Whatever you have an abundance of will work great. Slicing, cherry, grape, heirloom, etc. All varieties, all flavors, all sizes and all shapes.

Oh, I also like to make fresh Bloody Marys. Because, fresh Bloody Mary mix is so good. Have you ever made fresh mix before? It’s completely different than a store bought kind. You should probably pin my recipe for a future brunch party.

When it comes to zucchini. I like to make anything but noodles. Or noodles. That word is ridiculous, right? I like a zucchini noodle, but I also find them hard to cook well. They are often too soggy. And they have a higher water content, so they don’t hold onto sauce very well.

I so like to make zucchini and summer squash soup though. And I like to make this stewed zucchini in fresh tomato sauce with white beans and kale. If you have sauce on hand, it comes together in ten minutes. If you need to make sauce, it will end up taking you just twenty minutes. Still a win, win.

A hearty, healthy meal on your table in ten minutes. What more could you want? It is as easy, as it is flexible. You can add grains or pasta in place of the beans. And you can add spinach or swiss chard in place of the spinach. If you don’t have any basil, you could use parsley or a touch of oregano.

Stewed Zucchini in Fresh Tomato Sauce with White Beans | Easy, quick, vegan stewed zucchini in fresh tomato sauce with white beans and kale. A hearty, healthy summer meal in under twenty minutes. A fresh zucchini recipe for summer.

Fresh Tomato Sauce in under twenty minutes! | My favorite thing to do with an abundance of tomatoes, is make fresh tomato sauce. This method has layered flavors that come together in ten minutes. A really easy, flavorful, fresh, summery tomato sauce in minutes.

Fresh Tomato Sauce in under twenty minutes! | My favorite thing to do with an abundance of tomatoes, is make fresh tomato sauce. This method has layered flavors that come together in ten minutes. A really easy, flavorful, fresh, summery tomato sauce in minutes.

Stewed Zucchini in Fresh Tomato Sauce with White Beans | Easy, quick, vegan stewed zucchini in fresh tomato sauce with white beans and kale. A hearty, healthy summer meal in under twenty minutes. A fresh zucchini recipe for summer.

Stewed Zucchini in Fresh Tomato Sauce with White Beans

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 mins
Serves 4

Leftovers can be frozen. Or stored in the refrigerator in an airtight container for up to 3 days.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups green zucchini, sliced {see notes}
  • 1 cup white beans, cooked
  • 1 cup Fresh Tomato Sauce
  • 1/4 cup basil, julienned 
  • 1 cup kale, shredded 
  • sea salt, to taste
  • black pepper, to taste

Directions

Heat the olive oil in a sauce pan over low-medium heat.

Then add in the zucchini and sauté for 2 minutes.

Turn up the heat to medium and add in the white beans and the tomato sauce. Stir and simmer for 5 minutes or until the veg is heated throughout.

Add in the kale and basil, and stir and simmer for 2 minutes more. 

Season with salt and pepper, and serve warm.

Recipe Notes

You can sub in almost any vegetable for the zucchini, by adjusting the cooking time. I often make this with eggplant, peppers, summer squash, winter squash, etc. 

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.