Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, sliced
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the zucchini, potatoes, red and green bell peppers, and canned tomatoes. Stir to combine.
4. Add the paprika, thyme, oregano, salt, and black pepper. Stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
7. Stir in the chopped parsley.
8. Serve hot.
Preparation time is 15 minutes and cooking time is 40 minutes.
5. Temperature: None
Serving size: This recipe serves 4-6 people.
Nutritional information:
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 1,200mg
- Total Carbohydrate: 32g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 5g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chickpeas or white beans for extra protein.
- Add chopped carrots or celery for extra vegetables.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to slice the zucchini and potatoes evenly so they cook at the same rate.
- You can use a mandoline to slice the vegetables for a more uniform look.
- If the stew is too thick, add more broth or water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Ollada de Calabacín is a traditional Spanish stew that is typically made with zucchini, potatoes, and other vegetables.
Flavor profiles:
- This stew is savory and slightly sweet from the bell peppers.
Serving suggestions:
- Serve the stew as a main dish with a side salad and bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish