Zucchini Stew with Chicken

With every garden, late in the summer, there comes a time to reap the last vegetables and let the ground rest for the hot month of August. My Mom fixed a stew with all those vegetables and through the years I have changed it up a little, to make it mine.

ZUCCHINI STEW with Chicken

4 Zucchini's, washed and cubed

2 large Tomatoes, washed and cubed

1/2 cup yellow Onion, peeled and cubed

1 large Carrot, peeled and grated

1 Garlic clove, peeled and minced

3 Chicken breast, skinless/boneless, cubed

5 tablespoon Olive Oil, evoo

5 tablespoon Butter

                                                               1 tablespoon Italian seasoning

                                                               2 1/2 cups Chicken broth

                                                               1 teaspoon Salt & Pepper

Wash up all your vegetables and cut them into cubes, prepare everything so you are ready to go.

In a large skillet, on medium high heat, add 3 tablespoons olive oil and butter. As the butter melts, have your chicken ready to go in the skillet to brown. Browning should take about 10 minutes, stirring occasionally.

In a large stew pan, on medium high heat, add  tablespoons olive oil and butter. As the butter melts, have your onion ready to go in. Onion, and carrot goes in to soften, 5 minutes. Add cubed tomatoes, stir and lower heat to medium. Cook for 5 minutes, (stir Chicken). add garlic to the tomatoes and Italian seasoning. Add the Zucchini and the chicken broth, stir and lower heat to medium low. Place a lid on the pan. The stew will come to a boil, lower heat to simmer. 10 minutes, Add the Chicken and stir stew. Careful not to break up the zucchini as you stir everything together. With a lid on it and the heat down to simmer, cook for 10 minutes.

This recipe is so good with a salad and crusty bread! 

You can make this recipe a day ahead, let it cool and refrigerate. Reheat on low simmer until it starts to boil.

Also, this recipe can be vegetarian, use vegetable stock and tofu.

I have made this to save for other soups, without the chicken, let the stew cool and blend the whole thing in a blender. Placed it in freezer bags to freeze and use for vegetable soups I fix in the winter. 

In honor of LD's Mom

May her recipes continue to delight people with great memories!