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    You Are Here Home » Assyrian Recipes

    Published: Aug 22, 2021 Updated: Apr 12, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Assyrian Zucchini Stew

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    zucchini stew pin

    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 (for example green bean stew or okra stew), Zucchini Stew or "Shirwa't Kareh" is almost always served over white or vermicelli rice.

    zucchini stew in a white bowl with a colorful mat underneath

    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.

    zucchini stew up close

    A few weeks ago, I posted a cheese-stuffed zucchini flowers recipe. If you haven't tried it, make sure you do. Need more zucchini recipes? Give my zucchini and corn fritters recipe a try!

    Finally, if I can find an oven anytime soon (I haven't had one for a few months now) I'll share my Zucchini Muffins recipe at some point too!

    holding a yellow and green zucchini over a zucchini plant
    Yellow and green zucchini from my garden
    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What Goes Into This Recipe
    • 🔖 Recipe Ingredient Notes and Substitutions
    • 🥘 How to Make Zucchini Stew
    • 🤷🏻‍♀️ FAQS
    • 👩🏼‍🍳 Pro Tips
    • 🍲 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • 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

    labeled zucchini stew ingredients

    🔖 Recipe Ingredient Notes and 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 at the bottom of the page.

    🥘 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.

    cubed meat in a strainer
    pouring water over cubed meat

    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.

    sliced green and yellow zucchini on a pink cutting board

    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.

    meat and onions in a pot
    seasoned meat and onions in a pot

    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. 

    sliced veggies and meat in a pot
    pouring tomato sauce over zucchini stew
    zucchini stew

    Step 6 (optional) | Prepare Rice

    While the zucchini stew is cooking, prepare some Basmati or Jasmine rice. Serve the stew over the rice.

    zucchini stew over rice
    Zucchini Stew over Vermicelli Rice

    🤷🏻‍♀️ FAQS

    Does zucchini stew freeze well?

    Zucchini stew freezes well and defrosts beautifully. Simply freeze in freezer bags and consume within 3 months.

    How do you defrost frozen zucchini stew?

    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. Pickles are also a popular side.
    zucchini stew in a bowl over a blue folded napkin
    Middle Eastern Zucchini Stew

    🍲 Related Recipes

    • Shalgam stew and rice
      Shalgam (Middle Eastern Turnip Stew)
    • bean stew over rice
      Assyrian Bean Stew with Lamb (Masheh)
    • pork neck bones adobo over white rice
      Pressure Cooker Pork Neck Bones Adobo
    • instant pot Irish lamb stew in a white dish
      Instant Pot Lamb Stew

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    zucchini stew in a white bowl over a colorful mat

    Assyrian Zucchini Stew with Beef or Lamb

    Rich and flavorful Zucchini Stew with chunks of beef or lamb. Serve this delicious Assyrian stew over white rice or with some bread on the side.
    5 from 44 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 servings
    Calories: 403kcal
    Author: Hilda Sterner

    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.

    Nutrition

    Serving: 1serving | Calories: 403kcal | Carbohydrates: 18g | Protein: 39g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 819mg | Fiber: 5g | Sugar: 9g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Comments

    1. Hilda Sterner says

      August 23, 2021 at 7:38 am

      Thank you, Kim!

    2. Kim Sterner says

      August 23, 2021 at 7:23 am

      5 stars
      Very, very tasty. Great way to use up zucchini and yellow squash which we all end up with way too many. Thanks Hilda.

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