This Chilean-style zucchini stew, or guiso de zapallitos italianos, is a homey one-pot dish of tender zucchini, potatoes, corn, tomato, and herbs. The vegetables make a thick, spoonable stew that works as a light main or a hearty side; like many homestyle dishes, it has plenty of family and regional variations.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- 1 medium potato, peeled if you like and cut into ½-inch (1.3 cm) cubes, about 1 cup (170 g)
- 1 teaspoon (2 g) sweet paprika
- 1 teaspoon (1 g) dried oregano
- 1½ cups (355 ml) vegetable broth or chicken broth
- 1½ cups (270 g) chopped ripe tomatoes, fresh or canned
- 2 pounds (900 g) zucchini, cut into ½-inch (1.3 cm) half-moons
- 1 cup (160 g) corn kernels, fresh or frozen; thaw frozen corn first
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ¼ cup (10 g) chopped fresh basil or cilantro
- Optional: ⅓ cup (35 g) finely grated Parmesan or a mild Chilean-style melting cheese, for serving
Instructions
- Prepare the vegetables. Dice the onion and bell pepper, chop the garlic, and cut the potato and zucchini into evenly sized pieces. Keep the zucchini pieces around ½ inch thick: thinner pieces can collapse before the potato is tender. If using fresh corn, cut the kernels from the cob; if using frozen corn, thaw it and drain away excess water. This preparation takes about 20 minutes.
- Soften the aromatics. Set a heavy, 4- to 5-quart pot or Dutch oven over medium heat and add the olive oil. Stir in the onion and bell pepper and cook for 6 minutes, stirring now and then, until softened but not browned. Add the garlic, paprika, and oregano and stir for 1 minute, just until fragrant. If the garlic starts to darken, lower the heat.
- Start the potato. Stir the potato cubes into the pot, then pour in the broth and add the salt and black pepper. Bring the liquid to a gentle simmer. Cover and cook for 12 minutes, stirring once halfway through. Keep the heat low enough that the broth bubbles steadily rather than boiling hard. The potatoes should be starting to soften but need not be fully cooked yet.
- Add the zucchini, corn, and tomato. Stir in the chopped tomatoes, zucchini, and corn. Bring the stew back to a simmer, then cook uncovered for 11 minutes. Stir gently every few minutes so the bottom does not catch, taking care not to mash the zucchini. The vegetables will release moisture as they cook, and the broth should become savory and lightly thickened.
- Check the texture and seasoning. Pierce a potato cube with a fork: it should be tender through the center, and the zucchini should be soft but still hold its shape. If the potato needs more time, simmer for another 2 to 4 minutes and check again. Taste the broth and adjust the salt or pepper. For a thicker stew, press a few potato pieces against the side of the pot and stir them back in; for a looser consistency, add broth a splash at a time.
- Rest and finish. Take the pot off the heat and let the stew stand for 5 minutes so the broth settles and the flavors mingle. Stir in the fresh basil or cilantro just before serving. Spoon into bowls and add the optional grated cheese at the table, where it will soften into the hot vegetables.
Tips
- Choose firm zucchini. Small or medium zucchini tend to have fewer large seeds and keep a pleasant texture in a stew. If your zucchini are especially large, halve them lengthwise and scoop out any spongy, seedy center before slicing. Weighing them is useful because two pounds gives a good balance with the potato and corn.
- Keep the simmer gentle. A vigorous boil can break the zucchini into mush and make the potatoes crumble. Once the vegetables go in, use a low-to-medium heat and stir with a broad spoon. Cooking uncovered during the final stage lets excess liquid evaporate without needing flour or another thickener.
- Use convenient tomato and corn options. Canned chopped tomatoes work well when fresh tomatoes are out of season; drain them only if they are unusually watery. Frozen corn is a practical substitute for fresh kernels and does not need extra cooking beyond the final simmer. Either choice changes convenience more than the character of the dish.
- Season in stages. Broths vary in saltiness, and cheese can add more salt at the table. Start with the listed amount, then taste after simmering before adding more. If the tomatoes taste especially sharp, a little extra olive oil or a small pinch of sugar can round the flavor; add sugar sparingly so the stew does not become sweet.
Serving Suggestions
Serve the stew hot in shallow bowls with crusty bread, marraqueta, or another loaf for catching the tomato broth. Rice is another easy accompaniment, especially if you want a more filling plate; a modest scoop lets the vegetable stew remain the focus. For a simple meal, add a green salad dressed with oil and vinegar, or sliced avocado with a pinch of salt. The fresh, cool sides contrast nicely with the warm, soft vegetables.
For a more substantial dinner, put a fried or poached egg on top, or offer grated cheese and chopped herbs for everyone to add at the table. If serving it as a side, it pairs comfortably with grilled chicken, pork, or fish, but it is satisfying without meat. Keep any accompaniments simply seasoned: the stew already has garlic, oregano, paprika, and fresh herbs, so strongly spiced sides can compete with its gentle flavor.
Variations
There is no single fixed formula for a Chilean home-style zucchini stew. The name zapallito italiano is used in Chile for zucchini, and household versions can differ in the vegetables, herbs, and finishing touches. This version uses potato and corn to make a thick, filling pot. You can adjust those ingredients to suit what is available without treating one variation as the definitive one.
- Add green beans. Replace up to half the zucchini with 1½ cups (180 g) trimmed, chopped green beans. Add them with the zucchini so they have time to turn tender, and check the potato before serving.
- Use pumpkin or winter squash. Replace the potato with 1½ cups (200 g) peeled, diced pumpkin or butternut squash. It will soften and give the broth a sweeter, creamier character. Cut the pieces evenly and check them with a fork, since some squash cooks faster than potato.
- Make it dairy-free. Leave off the cheese or finish each bowl with a drizzle of olive oil. To add a little more savory depth, stir in 1 tablespoon (15 ml) of olive oil and extra chopped herbs at the end rather than relying on a cheese substitute.
- Change the herbs. Basil gives the stew a fresh, sweet aroma, while cilantro is brighter and more pronounced. Use whichever you enjoy, or use 2 tablespoons (6 g) chopped parsley if those herbs are unavailable. Dried herbs are best added with the paprika at the start, not used in the same quantity as fresh herbs.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The stew keeps for 3 to 4 days in the refrigerator. The zucchini softens more as it sits, so the reheated texture will be less distinct than when freshly cooked, but the flavor remains pleasant. If you plan ahead, you can chop the onion, pepper, and zucchini a day in advance and keep them covered in the refrigerator; wait to cut the potato until cooking so it does not discolor.
Reheat only the amount you need in a saucepan over medium-low heat, stirring gently until steaming throughout. Add a splash of broth or water if the stew has thickened in the refrigerator. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring midway through and checking several spots for even heating. Avoid repeatedly cooling and reheating the whole pot.
For longer storage, freeze cooled portions in airtight freezer containers for up to 2 months for best quality. Leave a little headspace, since liquid expands as it freezes. Thaw overnight in the refrigerator and reheat as above; expect zucchini to be softer after freezing and thawing. Do not leave the stew at room temperature for extended storage.
Frequently Asked Questions
What does zapallito italiano mean?
Zapallito italiano is a Chilean Spanish name for zucchini, also called courgette in some places. It refers to the familiar summer squash used in this recipe, not a special variety that you must track down. Ordinary green zucchini from a grocery store or farmers market works well.
Can I make this stew without potatoes?
Yes. The potato helps thicken the broth and makes the stew more filling, but it is not essential. Leave it out and reduce the initial covered simmer; add the zucchini, corn, and tomato after the aromatics are softened, then cook until the zucchini is tender. The result will be lighter and more brothy. You can mash a few corn kernels or zucchini pieces into the broth if you want a little body.
Why is my zucchini stew watery?
Zucchini releases water as it cooks, and very ripe tomatoes can add quite a bit of liquid too. Simmer the final stage uncovered so some moisture evaporates, and avoid adding more broth unless the pot looks dry. If it is still thinner than you like, lift out a few potato pieces, mash them, and stir them back in, or simmer a few extra minutes without a lid.
Can I prepare the stew ahead of time?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors settle overnight, though the zucchini becomes softer when reheated. If you want a fresher texture, prepare the onion, pepper, and garlic ahead, then cut the zucchini shortly before cooking. Reheat leftovers to 165°F (74°C) rather than serving them lukewarm.
Can I use yellow summer squash instead of zucchini?
Yes. Yellow summer squash can replace zucchini in the same quantity and cooking time. Its flavor is similarly mild, though some squash varieties are softer and may lose their shape sooner. Cut the pieces evenly and begin checking them after about 8 minutes in the final simmer; stop cooking once they are tender enough to pierce but not falling apart.
Is Chilean zucchini stew vegetarian?
This recipe is vegetarian when made with vegetable broth and served without meat. Check the label on packaged broth if you are cooking for someone who avoids animal products, and use vegetable broth rather than chicken broth. The optional cheese makes it unsuitable for a dairy-free meal, so leave it off or serve it separately. The stew is also naturally easy to adapt for a vegan table.
Related
- Chilean Cuisine Recipes: Pastel de Choclo
- Is Chilean Food Spicy? Heat, Peppers, and Flavor
- Wild Chilean Sea Bass Recipe with Garlic Lemon Butter
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).