Ingredients for Italian Sausage Zucchini Stew
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How to Make Italian Sausage Zucchini Stew
- Brown 1 lb Italian sausage in a large pot or Dutch oven over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Add 2 stalks celery, finely chopped, and cook for 10 minutes, stirring occasionally, until softened.
- Stir in 1 medium onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can diced tomatoes, undrained; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); and 1/2 teaspoon salt.
- Add 3 medium zucchini, diced; and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until zucchini is tender.
- Stir in 1/4 cup chopped fresh parsley before serving. Serve hot over pasta of your choice, topped with grated Parmesan cheese or alongside cheese-stuffed tortellini.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
54g
Fat
37g
Carbs
8g
