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Tomato Zucchini Stew

Posted By On July 6, 2011 @ 2:27 pm In Soups and Stews

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. Yield: 6-8 servings. Editor’s Note: Three 28-ounce cans of tomatoes with liquid (cut up) may be substituted for the fresh tomatoes and tomato juice.

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