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Zucchini con Carne Recipe

Zucchini con Carne Recipe

Living in the land of green chilies and hot peppers, my family has grown to love the flavors of the Southwest. We now have a tradition of buying 50 pounds of chilies every year and roasting them on the grill. It keeps us stocked for the year.
TOTAL TIME: Prep: 10 min. Cook: 1-3/4 hours YIELD:8-10 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large zucchini, cut into chunks
  • 2 cups whole kernel corn
  • 1 medium onion, cut into wedges
  • 2 cans (4 ounces each) chopped green chilies, undrained
  • Shredded Monterey Jack cheese
  • Warmed flour tortillas, optional


  • 1. Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil.
  • 2. Add water, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until the meat is tender. Add zucchini, corn, onion and chilies; bring to a boil.
  • 3. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Sprinkle with cheese and serve with tortillas if desired. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 196 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 319 mg sodium, 17 g carbohydrate, 3 g fiber, 16 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.