Summer Zucchini Stew

A wonderful, tasty summer stew. My mom always made this for us in the summer - I loved it then and I love it now! Serve topped with freshly grated Parmesan or Romano cheese.

Step: 1

Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green bell pepper, and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender.

Step: 2

Mix the zucchini into pot. Pour in the tomatoes and their liquid and 3/4 tomato can (21 fluid ounces) water. Season with basil, oregano, parsley, salt, and pepper. Bring to a boil, reduce to low, and simmer 40 minutes.

Step: 3

Stir the green beans into the pot, and continue cooking 5 minutes, until beans are heated through.

Per Serving: 381 calories; protein 14g; carbohydrates 35.3g; fat 21.7g; cholesterol 42.9mg; sodium 1007mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.