Tomato Zucchini Stew

Total Time

Prep: 25 min. Cook: 50 min.


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


  • 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


  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.
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.