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Tomato Zucchini Stew Recipe

Tomato Zucchini Stew Recipe photo by Taste of Home

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Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois

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Tomato Zucchini Stew Recipe

Prep: 25 min. Cook: 50 min.

Yield: 6-8 Servings

25 50 75

Ingredients

1-1/4 pounds bulk Johnsonville® Ground Sausage
1-1/2 cups sliced celery (3/4-inch pieces)
8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
1-1/2 cups tomato juice
4 small zucchini, sliced into 1/4-inch pieces
2-1/2 teaspoons Italian seasoning
1-1/2 to 2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1/2 teaspoon pepper
3 cups canned whole kernel corn, drained
2 medium green peppers, sliced into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Shredded part-skim mozzarella cheese

Directions

In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain.
Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes.
Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese. Yield: 6-8 servings.

Editor's Note: Three 28-ounce cans of tomatoes with liquid (cut up) may be substituted for the fresh tomatoes and tomato juice.

Nutritional Facts 1 serving (1-1/2 cups) equals 262 calories, 11 g fat (3 g saturated fat), 28 mg cholesterol, 1,344 mg sodium, 29 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Tomato Zucchini Stew in Country Woman January/February 1995, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tomato Zucchini Stew

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(1-1) of 1 reviews

Reviewed on Jul. 21, 2011 by Googe

So, I decided to write a review for this since no one has written one yet...I definitely would make this again. I did some alterations...I used Turkey Kielbasa instead of sausage, just to cut some of the fat, even though I'll probably try it with italian sausage next time. I didn't have tomato juice, so I used tomato puree...same difference I think...added water, only one can of corn, and no cornstarch...add as much water as you like for the consistency that you want. My 93 yr. old Italian grandmother told me it was the best stew recipe she'd ever tasted...for being the cook of the family, it surely was a compliment...so thank you...great recipe and easy!!