• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 1 T. olive oil
  • 1 c. chopped onion
  • 2 garlic clove, minced
  • 1 1/2 t.. grated orange peel
  • 1 t. ground cumin
  • 1/4 t dried crushed red pepper
  • 12 oz. 1/2-in. cubed zucchini
  • 1 28-oz. can diced tomatoes
  • 1 15 1/2 oz. can garbanzo beans, rinsed, drained.
  • 12 Kalamata olived, pitted, chopped
  • 2 lbs. russett potatoes, peeled, coarsely grated, squeezed dry in a towel
  • 1/3 c. grated onion
  • 2 T. all purpose flour
  • Nonstick veggie spray
  • 4 t. olive oil


  • For vegetable stew:
  • Heat oil in heavy large saucepan over medium-high heat.
  • Add onion; saute until tender, about 5 minutes.
  • Add next 4 ingredients; stir one minute.
  • Add zucchini and tomatoes with juices; bring to boil.
  • Reduce heat and simmer until zucchini is tender, stirring occationally, about 10 min.
  • Add garbanzos and olives; simmer 3 minutes.
  • For potato pancakes:
  • Preheat oven to 300degrees F
  • Mix first 3 ingredients in bowl.
  • Season with salt and pepper.
  • Working in batches, spray large nonstick skillet with nonstick spray;
  • Add 1 t. oil and heat over medium high heat.
  • Add potato mixture by 1/3 cupfulls, spreading each to 3-inch rounds.
  • Cook until pancakes are brown, about 5 min. per side.
  • Transfer to baking sheet; keep warm in oven.
  • Place 3 pancakes on each of 4 plates.
  • Spoon stew over and serve.


Though I am not a vegetarian, I make a vegetarian meal once a week for my family. It is a way to cut down on red meat and fat. I am always on the lookout for good ones like this.

Author Credit: Bon Appetit

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