Zucchini Con Patate – A 30-Minute Classic Recipe Loved for Over 40 Years

If you’re searching for a comforting, wholesome, and quick meal, this Zucchini Con Patate recipe is a timeless favorite. Prepared in just 30 minutes, this rustic Italian-inspired vegetable stew has been a staple in many homes for decades. Combining tender potatoes, fresh zucchini, and juicy tomatoes, it’s a nourishing dish perfect for busy weeknights, easy lunches, or cozy dinners. Plus, it’s versatile enough to be customized with various herbs, spices, and toppings to suit your taste.

Looking for more quick and easy meals? Try our Dill Egg Salad Recipe for a protein-packed lunch or our Avocado Toast with Poached Egg for a hearty breakfast option.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 30 minutes, perfect for weeknight dinners.
• Nutritious & Filling: Packed with fiber, vitamins, and minerals from fresh vegetables.
• Budget-Friendly: Made with simple, affordable ingredients.
• Versatile: Enjoy it as a stew, serve over rice, or pair with crusty bread.
• Meal-Prep Friendly: Stays fresh for several days, making it ideal for leftovers.

Ingredients You’ll Need

Servings: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 large or 4 small Yukon Gold potatoes, diced
• 2 medium zucchini, sliced into half-moons
• 2 (16-ounce) cans diced tomatoes (one can of fire-roasted tomatoes adds extra flavor)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon Aleppo pepper flakes or freshly ground black pepper
• Optional toppings: grated Parmesan, crumbled feta, or fresh herbs

Equipment Needed

• Medium Dutch oven or 4-quart pot
• Wooden spoon for stirring
• Cutting board and knife
• Measuring spoons
• Ladle for serving

How To Make Zucchini Con Patate

Step 1: Sauté the Aromatics

Heat olive oil in a Dutch oven over medium-high heat. Add the sliced onion and cook until softened but not browned, about 5-7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 2: Add Vegetables and Seasoning

Add the diced potatoes, zucchini, canned tomatoes (with their juices), oregano, basil, and salt. Stir to combine and bring the mixture to a simmer.

Step 3: Simmer Until Tender

Reduce the heat to medium and cook uncovered for 15-20 minutes, stirring occasionally. The potatoes should be tender, and the zucchini soft but not mushy. For a thicker stew, let the mixture reduce slightly by cooking uncovered for a few extra minutes.

Step 4: Final Seasoning and Serve

Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls and garnish with your choice of toppings like Parmesan, feta, or fresh basil.

Serving Suggestions

• Classic: Enjoy as a hearty stew with warm crusty bread on the side.
• Over Rice: Serve over steamed rice for a filling, balanced meal.
• Topped with Eggs: Add a poached or fried egg on top for extra protein—similar to our Avocado Toast with Poached Egg.
• With Salad: Pair with a fresh green salad or our Dill Egg Salad for a light, refreshing side.
• As a Wrap Filling: Spoon into a wrap with fresh greens and feta for a quick lunch option.

Nutritional Benefits

• Rich in Fiber: Potatoes and zucchini provide essential fiber to support digestion.
• Low in Calories: Each serving is filling but light, making it suitable for weight management.
• High in Vitamins: Zucchini and tomatoes are packed with vitamins A, C, and potassium.
• Gluten-Free & Vegetarian: Perfect for various dietary preferences.

Storage and Meal Prep Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or microwave until heated through.
• Meal Prep: Make a double batch and portion into containers for quick grab-and-go lunches.

Flavor Variations and Add-Ins

• Spicy Version: Add extra Aleppo pepper or red pepper flakes for more heat.
• Protein Boost: Stir in cooked beans, lentils, or shredded chicken.
• Cheesy Twist: Top with mozzarella and broil until bubbly for a casserole-style dish.
• Herb Variations: Swap oregano and basil for thyme or rosemary for a different flavor profile.
• Briny Touch: Add chopped olives or capers for a Mediterranean flair.

Tips for the Best Zucchini Con Patate

• Cut Evenly: Dice potatoes and zucchini into similar sizes for even cooking.
• Don’t Overcook: Add zucchini halfway through cooking to prevent it from becoming mushy.
• Fire-Roasted Tomatoes: Use one can of fire-roasted tomatoes for a smoky depth of flavor.
• Cover or Not: Covering the pot cooks potatoes faster, while leaving it uncovered thickens the stew.
• Garnish Well: Fresh herbs, a drizzle of olive oil, or a sprinkle of cheese enhance the final dish.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Yes, use about 4 cups of chopped fresh tomatoes. Simmer longer to break them down fully.

How can I make this recipe vegan?

It’s already vegan-friendly as written. Just skip the cheese or use a vegan alternative for garnish.

Can I use other vegetables?

Absolutely! Carrots, bell peppers, and eggplant make great additions or substitutions.

Is this recipe freezer-friendly?

Yes. Freeze in individual portions for up to 3 months. Thaw and reheat before serving.

What type of potatoes work best?

Yukon Gold potatoes hold their shape well, but red potatoes or russets work too.

Mom’s Personal Variations

Over the years, Mom has made slight adjustments to suit her taste:

• Swapping black pepper for Aleppo pepper for a mild kick.
• Using a combination of regular and fire-roasted tomatoes for added flavor.
• Stirring in a spoonful of sun-dried tomato pesto for richness.
• Topping with crumbled feta or Parmesan for extra creaminess.
• Adding a poached egg on top for a protein-packed meal.
• Waiting to add zucchini until potatoes are nearly cooked for firmer pieces.

Final Thoughts

Zucchini Con Patate isn’t just a meal—it’s a comforting, nourishing tradition that has stood the test of time. Whether you’re making it for a quick weeknight dinner or meal prepping for the week ahead, this simple vegetable stew delivers on flavor, nutrition, and ease. With countless variations and ways to serve it, you’ll find yourself returning to this recipe again and again.

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Want more meal inspiration? Pair it with our Dill Egg Salad Recipe for a satisfying lunch combo or start your day with our Avocado Toast with Poached Egg for a wholesome breakfast.

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