Recipes » Main Dish » Stewed Zucchini With Basil and Mint
T. Colin Campbell Center for Nutrition Studies
Stewed Zucchini With Basil and Mint


  • 3 lbs zucchini and summer squash (5-6 medium squash)
  • 4 cloves garlic, minced
  • 1 sprig thyme
  • ½ cup fresh basil
  • 1 15 oz can cannellini beans, or 1½ cups cooked
  • 2 Tbsp fresh mint
  • ⅛ tsp salt (optional)


  • 1. 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. .
  • 5. Meanwhile, drain and rinse the beans.
  • 6. Chop the basil and mint.
  • 7. Once the squash is completely melted, 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.

Cooking Tips

  • 1. 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.

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