Aunt Rita's Italian Stew
Ingredients1 h servings 270 cals
- Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
- Cook's Note
- I use my food processor to slice all the vegetables.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 270 calories; 15.1 g fat; 20.7 g carbohydrates; 14.3 g protein; 31 mg cholesterol; 968 mg sodium. Full nutrition
ReviewsRead all reviews 15
This is DELICIOUS! A great summer recipe. The only thing I did differently was to slice the zucchini and squash thickly (maybe 1/2 inch) so that they keep a little bit of crunch to them. We a...
Delicious. I didn't use the mushrooms to make it more kid-friendly. Great summer meal. Thanks!
This is a very delicious dish. I used sweet Italian poultry sausage and did include the carrots and mushrooms. I also added some salt and pepper. It is different enough from my other Italian dis...
As I am vegan, I omitted the meat, used Portabello mushrooms, and served the cheese on the side. It was a huge amount served as the only dish, and every drop was delicious!
I made this as instructed, with the following substitutions/additions: ground italian sausage vs links, addition of a chopped green pepper at the same time as the zucchini, and home-canned tomat...
I liked this - it reminds me of a mexican soup called albondiga (not sure on the spelling) I think I would prefer it with ground beef and more sauce.