Stewed Zucchini With Basil and Mint

Total: 50 minutes
Yield: 4 servings

Cooked low and slow, stewed zucchini and yellow squash become meltingly tender in this simple, healthy dish.

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  1. To Stew the zucchini: Clean and trim the zucchini and summer squash. Cut into ½-inch thick disks.
  2. Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and ½ cup of water.
  3. Cover and cook over medium heat for about 40-45 minutes.
  4. After the first 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. Cover and continue cooking another 20-25 minutes (about 40-45 minutes total).
  5. Meanwhile, drain and rinse the beans.
  6. Chop the basil and mint.
  7. To finish the dish: After about 40-45 minutes, when the squash is completely melted, remove the lid. Find and discard the thyme stem.
  8. Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.
  9. Cook another 1-2 minutes, just enough to warm the beans.
  10. Season with salt and serve.
  11. Enjoy warm as a side or serve with Whole Wheat Flatbread for a tasty appetizer.


  • This is a great way to use up extra squash from a bountiful garden. You can also use up other fresh herbs, like chives, chervil, parsley, and tarragon.

Katie is a Personal Chef based in Chicago, and a graduate of the Plant-Based Nutrition Certificate. Her Plants-Rule website features delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor.
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