Zucchini Tomato Stew
By: Gigi Howe
I made this recipe for the first time a few weeks ago. I really didn’t know what to expect from it but we liked it a lot. It was quick to prepare and tasted great. I can’t ask for much more.. well yeah, for someone else to do the cooking.. kidding… maybe. 😉
This recipe calls for Italian sausage, I used turkey sausage. While browning, I crumbled some of the sausage but left some in little slices/chunks. I shredded the zucchini and by the time the stew was ready to serve there was no visible trace of any zucchini; I love hiding those vegetables! The recipe says you can use fresh tomatoes and tomato juice or use canned diced tomatoes. I did a little bit of both. I had some tomatoes from my garden which I had frozen, so I used them, along with some tomato juice that we had canned, then threw in a small can of diced tomatoes.
Anyway, this was good and warmed us up on a cold night. I hope you like it also.
– 1 lb Italian pork or turkey sausage
– 2 small zucchini, sliced or shredded
– 1 1/2 cups sliced celery
– 8 medium tomatoes (about 4 cups) *
– 1 1/2 cups of tomato juice *
– 2 garlic cloves, minced
– 1 teaspoon oregano
– 3 cups frozen corn
– 2 medium bell peppers chopped
– 1/4 cup cornstarch
– 1/4 cup water
– parsley for garnish
– salt and pepper to taste
1. Brown sausage, crumble some, leave some in chunks or slices. Drain.
2. Return sausage to pot and add celery, cook for 5 mins. Add tomatoes, tomato juice (if using), garlic and seasonings, bring to boil. Reduce heat, cover and simmer for 20 mins.
3. Add chopped peppers and corn. Simmer for 20 mins.
4. Combine cornstarch and water. Stir into stew. Cook until mixture thickens. Sprinkle with parsley and serve. Nice served with crusty Italian or French bread.
* you can substitute two 28 oz. cans of diced undrained tomatoes instead of the fresh tomatoes and juice.
Yield: 6 servings