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Meaty Zucchini Stew

If you're going to a potluck with Phyllis Bertin of Thunder Bay, Ontario, make sure to taste a serving of her savory stew. Slices of zucchini are mixed with ground beef, pork sausage and a assortment of other vegetables to create this one-dish wonder.

12 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

1 pound lean ground beef (90% lean)
1 pound bulk pork sausage
2 cans (14-1/2 ounces each) diced tomatoes
2 medium green peppers, cut into 1/2-inch pieces
2 cups thinly sliced celery
1 cup chopped onion
6 medium zucchini, halved and cut into 1/2-inch slices
1 cup tomato juice
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Grated Parmesan cheese, optional

Directions

In a Dutch oven or large saucepan, cook beef and sausage over medium
heat until no longer pink; drain and set aside.
Drain tomatoes, reserving the juice; set tomatoes aside. In the same
pan, combine the peppers, celery, onion and reserved juice. Cover
and cook over medium heat for 10 minutes.
Add the meat, tomatoes, zucchini, tomato juice and seasonings. Cover
and cook for 15 minutes or until zucchini is tender, stirring
occasionally. Garnish with cheese if desired. Yield: 12 servings.

Nutrition Facts: One 1-cup serving (prepared with lean ground beef and turkey sausage; calculated without Parmesan cheese) equals 175 calories,

2 of 2

Meaty Zucchini Stew (continued)

Nutrition Facts: 8 g fat (3 g saturated fat), 45 mg cholesterol, 630 mg sodium, 10 carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.