This popular Zucchini Stew is an Assyrian staple. Flavorful tomato-based stew, loaded with fresh sliced zucchini and big chunks of meat. Prepared similarly to other Assyrian stews, Zucchini Stew or "Shirwa't Kareh" is almost always served over white or vermicelli rice.
If you look at my other Assyrian and Middle Eastern stew recipes, will notice one thing. All the Middle Eastern-style stews follow the same steps.
First, the meat is cooked, then it's added to a tomato-based stew with sautéed onions, garlic, and whatever vegetable happens to be in season. Lemon juice or citric acid is usually added to enhance the stew's flavor.
With Zucchini taking over my garden recently, I decided it was a good time to roll out some Zucchini recipes for those of you dealing with the same issue. This Assyrian or Middle Eastern Zucchini Stew recipe seemed like a good one to share.
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😍 Why You'll Love This Recipe
- This is a simple recipe to prepare that is both healthy and delicious. The recipe uses simple ingredients that you'll most likely have at home.
- You can add meat (for example beef or lamb) or leave the meat out for a vegetarian zucchini stew.
- Zucchini stew freezes well and the leftovers are even better the next day!
🛒 What Goes Into This Recipe
🔖 Ingredient & Substitutions
- Zucchini — You'll need 2 to 3 small to medium zucchini for this recipe. Once sliced, you should have between 3 to 4 cups of zucchini. I like to add a combination of green and yellow zucchini but you can add either one.
- Meat — If you can find meat with bones, it adds more flavor to the stew. Stew meat is usually leaner and less tender than lamb. Between the two, I prefer the flavor and texture of lamb.
- Lemon Juice — Fresh or bottled lemon juice can be used in the stew.
- Cayenne Pepper — To add a little spice to the stew, you can add ¼ teaspoon cayenne pepper or chili pepper flakes.
Detailed recipe ingredients and steps can be found in the recipe card.
🥘 How to Make Zucchini Stew
Step 1 | Cook the Meat
Cut meat into 3" portions, rinse, and add to a 5-quart Dutch oven. Add 6 cups of water and bring to a boil. Turn down the heat to low and simmer, covered, for 30 to 45 minutes, or until tender. Skim the foam that collects on the surface as needed.
Step 2 | Slice Zucchini
While the meat is cooking, slice the zucchini into ¼" slices, mince the onion, chop the tomato, and slice the garlic.
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Step 3 | Strain Broth
Remove the meat from the pot and pour the broth through a strainer over a bowl or a large measuring cup and set aside until needed. Rinse the meat and the pot if necessary.
Step 4 | Brown Meat and Onion
Heat oil in the same pot and add the minced onion and the meat. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed. Stir the paprika powder in during the last few minutes.
Step 5 | Add Remaining Ingredients
Add the sliced zucchini, chopped tomato, and sliced garlic to the pot. Dissolve tomato paste into the reserved broth, along with the salt and lemon juice. Pour this liquid over the pot ingredients and stir. If using cayenne pepper, add that now. Cover and simmer for an additional 30 minutes.
Step 6 (optional) | Prepare Rice
While the zucchini stew is cooking, prepare some Basmati or Jasmine rice. Serve the stew over the rice.
🥣 More Zucchini Recipes
Can't get enough zucchini recipes? Check out these cheese-stuffed zucchini flowers, which make a wonderful and sophisticated appetizer. You'll also want to try my zucchini and corn fritters, this delicious corn zucchini chowder, and for dessert, try my zucchini blueberry muffins!
🤷🏻♀️ FAQS
Zucchini stew freezes well and defrosts beautifully. Simply freeze in freezer bags and consume within 3 months.
To defrost frozen zucchini stew, take the frozen bag out of the freezer and allow the stew to defrost in the refrigerator overnight. You can also defrost the frozen stew on the stovetop over very low heat.
👩🏼🍳 Pro Tips
- To make vegetarian Zucchini stew, leave out the meat and use vegetable broth instead. Follow the remaining recipe steps as written.
- Whenever possible, choose smaller zucchini to make this stew. They not only taste better, but they don't have large seeds in them.
- If possible, use meat with bones because the bones add a lot more flavor to the stew.
- Zucchini Stew is sometimes served with bread instead of rice. The bread is either torn into chunks and the stew is poured over it, or the bread is used to dunk into the stew.
- Assyrian stews are usually served with a bowl full of herbs, radishes, and onions on the side. Torshi are also a popular side.
🍲 More Middle Eastern Stews
📖 Recipe
Assyrian Zucchini Stew with Beef or Lamb
Ingredients
- 1½ pound beef or lamb
- 2-3 medium zucchini (approximately 3½ cups sliced)
- 1 medium yellow onion (minced)
- 1 medium tomato (diced)
- 3 cloves garlic (slivered)
- 2 tablespoon vegetable oil
- 1 tablespoon paprika powder
- 6 ounces tomato paste (1 can)
- 1½ teaspoon sea salt
- 1 tablespoon lemon juice
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Cut meat into 3" portions, rinse and add to a 5-quart Dutch oven. Add 6 cups of water and bring to a boil. Turn down the heat to low and simmer, covered, for 30 to 45 minutes, or until tender. Skim the foam that collects on the surface as needed.
- While the meat is cooking, slice the zucchini into ¼" slices, mince the onion, chop the tomato, and slice the garlic.
- Remove the meat from the pot and pour the broth through a strainer over a bowl or a large measuring cup and set aside until needed. Rinse the meat and the pot if necessary.
- Heat oil in the same pot and add the minced onion and the meat. Cook over medium heat for a few minutes until the meat is browned and the onion is sautéed. Stir the paprika powder in during the last few minutes.
- Add the sliced zucchini, chopped tomato, and sliced garlic to the pot. Dissolve tomato paste into the reserved broth, along with the salt and lemon juice. Pour this liquid over the pot ingredients and stir. If using cayenne pepper, add that now. Cover and simmer for an additional 30 minutes.
Optional
- While the zucchini stew is cooking, prepare some Basmati or Jasmine rice. Serve the stew over the rice.
Notes
- To make vegetarian Zucchini Stew, leave out the meat and use vegetable broth instead. Follow the remaining recipe steps as written.
- Whenever possible, choose smaller zucchini to make this stew. They not only taste better, but they don't have large seeds in them.
- If possible, use meat with bones because the bones add a lot more flavor to the stew.
- Zucchini Stew is sometimes served with bread instead of rice. The bread is either torn into chunks and the stew is poured over it, or the bread is used to dunk into the stew.
- Assyrian stews are usually served with a bowl full of herbs, radishes, and onions on the side. Pickles are also a popular side.
Kim Sterner says
Very, very tasty. Great way to use up zucchini and yellow squash which we all end up with way too many. Thanks Hilda.
Hilda Sterner says
Thank you, Kim!