yield: 6 SERVINGS. This recipe is modified from one I found on kalynskitchen.com.
INGREDIENTS:
• 2-3 T olive oil
• 5-6 links (18-20 oz. / 510 to 566 g) uncooked Italian sausage
• 2 medium zucchini, chopped
• 2 medium yellow summer squash or patty pan squash, chopped
• 1 medium yellow pepper, chopped (I had a green one so I used that)
• 1 medium red pepper, chopped
• 1/2 small red onion, chopped
• 6 large cloves garlic, chopped small or 2 Tbsp minced garlic
• 6 medium red or yellow tomatoes, chopped
• 1 tsp. sugar (optional, but it cuts down on the acidity of the tomatoes)
• 1 T dried parsley or other herb
• 2 tsp. dried basil
• 2 tsp. dried oregano
• salt and pepper to taste
DIRECTIONS:
1. Heat small amount of olive oil in large, heavy pan, add the Italian sausage, and cook over medium-high heat until the sausage is browned on all sides.
2. Set sausage aside to cool on a cutting board. (It won’t be cooked through at this point.)
3. Then add a bit more oil, add zucchini and yellow squash to the pan, and cook about 5 minutes, until it’s starting to brown slightly.
4. Remove zucchini and squash from the pan and set aside.
5. Add a bit more olive oil, then add peppers, onions, and garlic and cook 3-4 minutes.
6. Add tomatoes to pan, gently combine the vegetables, lower heat to medium, and cook 5 minutes more.
7. Add zucchini and yellow squash back into pan with parsley, sugar, parsley, basil, oregano, salt and pepper.
8. Reduce heat to low and cook uncovered about 30 minutes.
9. Cut the sausage into diagonal slices and add to the pan and cook about 10-15 minutes more – longer if you like, until sausage is cooked through and stew is flavourful.
10. Serve with Parmesan cheese if desired. This will keep in the fridge for several days and reheats well.
NUTRITION:
The author doesn’t include nutritional information but says it makes 6 serves. Using an online calculator my estimates are each serve has: 383 calories, 28.8g fat, 70mg cholesterol, 839mg sodium, 13g total carbs, 3.6g fibre (9.4g net carbs), and 19.1g protein.