Wednesday Eats and Treats: Zucchini Stew

One of the benefits of having a bum knee is that Chef Sydney has been making some delicious meals for us. This zucchini stew uses lots of fresh garden vegetables and Italian sausage. It's a complete meal when you add crusty French bread.

Zucchini Stew

Serves 4                                 Ready in 1.5 hours

Ingredients
1 T olive oil
2 sliced Italian sausages - regular (or hot, if you like a little kick to it)
1 medium onion, chopped
1 large potato, diced
1 medium bell pepper, chopped
2 cloves garlic, minced
1 large zucchini, cut in 1/2" cubes
1 28 ounce can diced tomatoes
1 pound fresh green beans or 1 15-ounce can of green beans 
3 cups water or chicken broth
1 T chopped fresh basil
1 tsp. dried oregano
1 T chopped fresh cilantro or parsley
Salt and pepper to taste


Directions
Heat olive oil in large pot over medium heat. Mix in the sausages, onion, potato, bell pepper, and garlic. (Add fresh beans here. Wait until later if using canned.) Cook 10 minutes, stirring often, until potatoes are slightly tender.
Add the zucchini to the pot. Pour in the tomatoes and their liquid, and the water. (Add green beans here.) Season with basil, oregano, cilantro (or parsley), salt, and pepper.
Bring to a boil, reduce to low. Simmer 40 minutes.
Serve topped with Parmesan or Romano cheese and a sprinkling of red pepper flakes.
Don't forget to prepare some crusty French bread for dipping.