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Lebanese Zucchini Stew, also known as Mnazaleh in Arabic is a Middle Eastern- Lebanese inspired dish. Lebanese Zucchini Stew is healthy and full of flavor. Enjoy a warm bowl of this comforting stew on its own or with some toasted bread.
Zucchini Stew- Mnazaleh Recipe
This Lebanese Zucchini Stew is easy to make. It’s made with tender bite size pieces of beef, potatoes, zucchini, garlic and a rich and savory tomato infused sauce.
Zucchini is a staple in my house. I love using it to make, Kousa bil Laban- Stuffed Zucchini with Yogurt Sauce, Vegetarian Lebanese Stuffed Zucchini, Lebanese Stuffed Zucchini- Kousa, Bulgur Pilaf with Zucchini. And sometimes I like to air fry it Air Fryer Zucchini Fries, and Air-Fried Zucchini Chips as a snack.
Ingredients in Lebanese Zucchini Stew:
(Scroll down to recipe card for exact measurements and a printable option)
Beef tips – I use Sirloin steak.
Olive oil – or use any neutral oil of your choice. Avocado oil is a great alternative.
Potatoes – cut into bite size chucks.
Zucchini – cut into bite size chunks.
Tomatoes – Fresh diced tomatoes, the riper the better.
Tomato paste – Thinned with warm water.
Garlic cloves – minced.
Salt – to taste.
Middle Eastern spices – such as all spice, cinnamon and black pepper.
What kind of Meat do you Use for Zucchini Stew?
You’ll want a type of beef that is tender and will cook quickly. I use sirloin steak and cut it into bite size pieces, sometimes you can find it pre cut. You’ll want to avoid tougher cuts of meat such as chuck or beef stew cubes, although you can still use it especially if you own a pressure cooker. Just keep in mind that it will take longer to cook.
How to Make Lebanese Zucchini Stew:
- Brown the beef tips: Heat olive oil on medium heat, then add the beef. Add salt and spices and cook until browned- for about 10 minutes.
- Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender.
- Add potato chunks and minced garlic, stir well with the beef. Cook for 10-15 minutes.
- Add zucchini chunks, diced tomatoes and tomato paste, stir and cook for additional 10 minutes, until veggies are cooked to your liking.
- Taste for seasoning, and enjoy!
Variations for this Mnazaleh Recipe:
I’m perfectly happy eating a big bowl of this vegetable stew on its own. But if you have some bread, toast up a piece for dipping in the stew.
And if you follow a plant-based diet, substitute the beef for a can of cooked chickpeas, cannellini, or kidney beans. Moreover, if you have other vegetables on hand like eggplant, it would be a wonderful additions to this zucchini stew.
Tips for Making Lebanese Zucchini Stew:
- Zucchini doesn’t take long to cook so try not to cut them too small or they’ll overcook.
- Try to cut the beef into similar-sized pieces so they cook evenly.
Storing and Freezing this Squash Stew:
Zucchini stew leftovers should be stored in an airtight container in the fridge and enjoyed within 2-3 days. It actually makes a great meal prep option because it tastes even better when the ingredients have had time to all blend together!
This Lebanese Zucchini Stew is a great family friendly comforting dinner recipe to serve up on these cold evenings.
By the way, did you know that zucchini are called courgette in many countries?
What do you call squash?
Either way, I call them delicious!
SO IF YOU TRY THIS HEARTY ZUCCHINI STEW LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @Thesaltandsweetkitchen using #thesaltandsweetkitchen . I absolutely love seeing and sharing your recreations!