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Spicy Zucchini-Pepper Stew


Makes 4 to 6 servings


2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 to 2 teaspoons minced seeded jalapeño pepper*
2 jars (12 ounces each) roasted red peppers, drained
2 large tomatoes, diced
2 cups thinly sliced zucchini
Grated peel of 1 lemon
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 to 1/2 teaspoon saffron, crushed
Black pepper to taste
2-1/2 cups chicken broth or water
2 tablespoons water
3 tablespoons cornstarch
Hot cooked rice

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion, garlic and jalapeño until onion is soft. Add red peppers, tomatoes, zucchini, lemon peel, oregano, thyme, salt, saffron and black pepper. Cook and stir 5 minutes; add broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 35 minutes.
  2. Blend water into cornstarch in small cup until smooth. Stir into stew. Cook and stir until stew boils and sauce is slightly thickened. Serve over rice.

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