This meatless Zucchini Stew recipe is perfect for cold weather as it is served warm and is quite filling. The best thing about this delicious dish is that it is quite quick to make. It’s basically made with pumpkin, also known as squash or zucchini, onion, milk, flour, and spices, so it’s not too complicated.
You can make this recipe with any flour, we have used whole meal flour, and you can use all-purpose flour, rice flour or another flour. If you want to get a vegan Italian squash stew, just use vegetable shortening and vegetable milk in the ingredients. Taking these observations into account, get ready to learn how to make Italian squash stew.
Ingredients to make Italian Zucchini Stew:
- 1 unit of medium squash
- 1 unit of onion
- 2 tablespoons of oil
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk (240 milliliters)
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon oregano (optional)
- 1 teaspoon nutmeg (optional)
How to make Zucchini Stew:
To start this vegetarian Italian squash stew, wash the squashes very well, remove the ends and cut them into medium semi-circles. These recipes are usually made with the skin of the squash, but you can also make it with the squash without the skin.
Cut the garlic very small and the onion into thin julienne strips. In a high pot or pan add the oil and fry the pumpkins, stir and season to taste.
After about 5 minutes add the garlic, onion and nutmeg, cook covered for 5 minutes or until the onion softens.
Continue with the Eggless Zucchini Stew and add the milk, butter, oregano, and flour to the squash. Stir well until thick. If it is too thick add more milk.
Once you get the desired creamy texture, it is time to serve your Italian pumpkin stew. You can accompany with meat, pasta, rice, chicken or whatever you like. It will be delicious!
