Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Meaty Zucchini Stew in Quick Cooking May/June 2001, p35

Nutritional Facts

1 cup: 175 calories, 8g fat (3g saturated fat), 45mg cholesterol, 630mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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
  1. In a Dutch oven or large saucepan, cook beef and sausage over medium heat until no longer pink; drain and set aside.
  2. 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.
  3. 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.
Originally published as Meaty Zucchini Stew in Quick Cooking May/June 2001, p35

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