Zucchini is always plentiful in our garden so naturally I am always looking for ways to use it up. This zucchini and sausage stew is not only tasty but very economical.
Zucchini and Sausage Stew
- 1 tablespoon butter
- 1 pound Italian sausage links, sliced
- 1 tablespoon flour
- 2 cans (14 ounces each) diced tomatoes (do not drain)
- 8 cups chicken broth
- 1 large zucchini, washed and diced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 cup uncooked acini di pepe pasta or other small pasta
- salt and pepper to taste
Melt butter in a large stockpot and cook sausage slices until browned. Drain fat and mix in the flour.
Add the diced tomatoes, chicken broth, zucchini, oregano and basil. Bring to a boil. Reduce heat and simmer partially covered stirring occasionally until zucchini is tender and sausage is cooked through (about 20 minutes).
Add the dry pasta and continue to simmer until tender.
Serving suggestion: Serve with a tossed salad and Italian bread.
Money saving tip: Buy sausage links in bulk when on sale, separate into meal size portions, wrap and freeze.