Zucchini Chorizo Butter Stew Recipe | Yummly
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Zucchini Chorizo Butter Stew

EAT BEAUTIFUL(1)
Alisa Tanaka-Dodge: "This was easy though slow and may be a good candi…" Read More
5Ingredients
70Minutes
430Calories
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Ingredients

US|METRIC
7 SERVINGS
  • 2 pounds zucchini (always buy organic with this crop to avoid GMO)
  • 4 cups bone broth
  • 1 pound chorizo (sustainably-sourced)
  • 3 bell peppers (1 yellow, 1orange, 1 red)
  • 6 tablespoons butter (grass-fed)
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    NutritionView More

    430Calories
    Sodium48% DV1150mg
    Fat52% DV34g
    Protein39% DV20g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories430Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol85mg28%
    Sodium1150mg48%
    Potassium940mg27%
    Protein20g39%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A15%
    Vitamin C110%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

    Alisa Tanaka-Dodge 7 months ago
    This was easy though slow and may be a good candidate for the slow cooker or Instant Pot. I was able to break up the zucchini with a plastic potato masher. One kid gave it 4 stars, as did I. The other kid gave only 3 because of the texture. We used vegan (No Evil brand) chorizo, which was on sale. Like the other veggie chorizo brand we’ve tried (Upton’s), it has good flavor but gets mushy in soups/stews. Will try this recipe again the next time meat (chicken or pork) chorizo goes on sale. To give the dish more Mexican-style flavor, we added 1/2 tsp lime juice per serving and garnished with blue corn chips and fresh cilantro.

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