Sausage Pasta Stew

Squash & Chicken Stew

Vegetable Meatball Stew

Zucchini Pasta Casserole

Stewed Tomato Pasta

Beef Zucchini Soup

Carrot Zucchini Soup

Tomato Zucchini Casserole

Zucchini Beef Casserole

Zucchini Tomato Soup

Root Vegetable Beef Stew

Chili Stew

Zucchini-Onion Casserole

Stewed Tomatoes

Chicken and Vegetable Stew

Zucchini Tomato Pasta

Vermicelli Beef Stew

Stewed Zucchini and Tomatoes

Home Recipes Dishes & Beverages Stews

Tomato Zucchini Stew

Name: Tomato Zucchini Stew
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 1-1/4 pounds bulk 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

5 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 50 min.

Makes

8 servings

Updated: Jun. 03, 2022

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

Tomato Zucchini Stew Recipe photo by Taste of Home

Ingredients

1-1/4 pounds bulk 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

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.

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

Nutrition Facts

1-1/2 cups: 262 calories, 11g fat (3g saturated fat), 28mg cholesterol, 1344mg sodium, 29g carbohydrate (12g sugars, 5g fiber), 12g protein.

Tomato Zucchini Stew

Ingredients

Directions

Nutrition Facts

More from Taste of Home