Taste of Home
Tomato Zucchini Stew
TOTAL TIME: Prep: 25 min. Cook: 50 min.
YIELD: 8 servings.
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
Ingredients
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1-1/4 pounds bulk Italian sausage
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1-1/2 cups sliced celery (3/4-inch pieces)
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8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
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1-1/2 cups tomato juice
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4 small zucchini, sliced into 1/4-inch pieces
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2-1/2 teaspoons Italian seasoning
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1-1/2 to 2 teaspoons salt
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1 teaspoon sugar
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1/2 teaspoon garlic salt
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1/2 teaspoon pepper
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3 cups canned whole kernel corn, drained
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2 medium green peppers, sliced into 1-inch pieces
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1/4 cup cornstarch
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1/4 cup water
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Shredded part-skim mozzarella cheese
Directions
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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.
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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.
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3.
Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
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.
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