1/4 cup olive oil
2 medium zucchini, coarsely chopped
2 medium onions, coarsely chopped
1 lg. red bell pepper, chopped
1 lg. yellow bell pepper, chopped
4 to 6 garlic cloves, minced
2 (28oz) cans. diced tomatoes
8 oz. mushrooms, sliced thick
1/2 cup. fresh cilantro,chopped
2 T. chili powder
1 T. cumin
1 T. dried basil
1 T. dried oregano
2 T. freshly ground pepper
1 tsp. fennel seeds
1 cup. cooked kidney beans
1 cup. cooked garbanzo beans
1 lb. shelled, deveined uncooked medium shrimp
1/2 lb. crabmeat
2 T. fresh lemon juice
In large skillet, heat oil over medium-high heat until hot. Add zucchini; saute 6 to 8 minutes or until tender. Remove zucchini; place in large saucepan.
In same skillet, saute onions,red bell pepper,yellow bell pepper, and garlic 8 to 10 minutes or until vegetables are tender. Remove vegetables; Add to large saucepan containing zucchini.
Heat zucchini mixture over low heat. Add tomatoes with juice, mushrooms, cilantro, chili powder,cumin,basil,oregano,pepper and fennel; cook,uncovered, 30 minutes, stirring often.
Stir in kidney beans and garbanzo beans; cook an additional 10 minutes. add shrimp and crabmeat; cook,5 minutes or until shrimp turn pink. Stir in lemon juice.
Serve stew over rice. Garnish with lemons slices and cilantro, sprinkle with shredded Monterey Jack cheese.
6 to 8 servings.