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Tomato Zucchini Stew Recipe
Tomato Zucchini Stew Recipe photo by Taste of Home

Tomato Zucchini Stew Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 50 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/4 pounds Johnsonville® Mild Ground Italian 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Tomato Zucchini Stew in Country Woman January/February 1995, p31

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.

Medium-Bodied Red Wine

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

Reviews for Tomato Zucchini Stew

AVERAGE RATING
   (4)
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5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Sep. 5, 2013

The taste is so very good!

MY REVIEW
Reviewed Aug. 17, 2013

I added turkey Italian sausage, a can of fire roasted tomatoes, fresh mushrooms and did not add sugar. Also used fresh corn from the cob. Delicious!

MY REVIEW
Reviewed Jul. 21, 2011

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!!

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