Have Too Many Vegetables? Fix A Delicious Summer Stew

The other day, the wallflowers at my kitchen dance included some tomatoes that weren’t quite good enough for slicing by themselves, a couple of seductive ears of corn that caught me in a weak moment and a bag of zucchini that somehow wound up on my doorstep.

I warmed some green onions slowly in butter, letting them get fragrant. Then I added the zucchini, cut in large chunks so it wouldn’t get too soft. When that had been thoroughly coated with the flavorful butter, I added a little water so the squash would soften and mellow without browning. The tomatoes, coarsely chopped, melted right in. Finally, a couple of handfuls of corn and chopped fresh herbs gave the last bright pop of flavor and color.

In most stews, you start over high heat to brown the ingredients, then turn to low to marry them. Since we’re trying to keep as much of the original color and flavor of the vegetables as possible, start on low heat and finish on high. Otherwise the first vegetables will end up soggy, and the final ones raw.

End-of-Summer Stew

1-1/2 pounds small zucchini

Water

1/4 cup (1/2 stick) butter

1 bunch green onions, white parts only, minced

Salt

Pepper

2 plum tomatoes, seeded and chopped

2 ears corn, kernels only

1/4 cup chopped mixed herbs (basil, parsley, marjoram and/or oregano)

Trim ends of zucchini and rinse under cold water, rubbing to remove any loose dirt. Place in bowl of ice water and soak 15 minutes. Remove from water, cut in half lengthwise and slice 1/4 to 1/2 inch thick. Drain on paper towels.

Cook butter and green onions in large skillet over medium-low heat until butter is melted and onions are soft, about 5 minutes. Add zucchini and increase heat to medium. Season with salt to taste, and cook, stirring, until zucchini begins to look shiny, about 5 minutes.

Add 1/2 cup water and cook, stirring, until all liquid evaporates, 9 to 10 minutes. Zucchini should be somewhat soft. Season to taste again with salt and few grinds of pepper and increase heat to high. Add tomatoes and cook, stirring, until tomatoes melt into stew, about 5 minutes.

Add corn kernels and mixed herbs and cook, stirring, until corn is just cooked through, about 2 minutes. Remove from heat, adjust seasoning and serve.

Yield: 6 main-dish or 8 side-dish servings.

Nutrition information per side-dish serving: 112 calories, 136 milligrams sodium, 21 milligrams cholesterol, 8 grams fat (64 percent fat calories), 10 grams carbohydrates, 2 grams protein, 0.8 gram fiber.