Tomato Zucchini Stew
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
- 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
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1In 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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2Add 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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3Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
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