zucchini stew with tomato sauce

Stewed Zucchini in Fresh Tomato Sauce with White Beans

Leftovers can be frozen. Or stored in the refrigerator in an airtight container for up to 3 days.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 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


  • 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.


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.