Sausage, Potato, and Zucchini Stew

Sausage, Potato, and Zucchini Stew. Photo (c) John Mitzewich
  • 61 mins
  • Prep: 30 mins,
  • Cook: 31 mins
  • Yield: 6 bowls (serves 6)
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This easy vegetable stew will work with whatever your favorite spicy (or non-spicy) sausage you use. It's also a fantastic way to use up some of that abundant end of summer garden zucchini. Note: I didn't use garlic in this recipe since the sausage I used was quite garlicky. If you'd like, you can add a few minced cloves just before the onions are softened.

What You'll Need

  • 1 tablespoon olive oil
  • 1 pound sausage, cut into 1-inch pieces (spicy, garlicky, and smokey, such as Italian, Cajun, or Chorizo)
  • 1 medium onion, chopped
  • 6 medium zucchini, cut into 2-inch pieces
  • 1 1/2 pounds small   Yukon gold potatoes, peeled and cut into 2-inches pieces
  • 1 quart (4 cups) vegetable or chicken broth
  • 1 bay leaf
  • 6 springs  fresh thyme
  • Water as needed
  • Salt and freshly ground black pepper to taste
  • 1 cup cherry tomatoes, preferably "Sweet 100"
  • 1 tablespoon chopped fresh chives or scallions, or your favorite fresh herb
  • Grated Parmesan cheese to taste, for serving
  • 6 thick slices of crusty bread, for serving

How to Make It

  1. In a Dutch oven or large heavy pot, heat the olive oil over medium-high heat. Add the sausage and onion and cook, stirring often, until the sausage is browned and the onion is tender. Add the zucchini, potatoes, vegetable of chicken broth, bay leaf, thyme sprigs, and a big pinch of salt and stir well. Stir in enough room temperature water just cover the ingredients.
  2. Bring the mixture to a gentle boil over medium-high heat. Reduce the heat to low, and simmer the stew, stirring occasionally, until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Add some water or broth as the stew cooks if it is starting to look too dry. Use a large spoon to skim off any excess fat that pools on the surface of the stew.
  1. Taste the stew and adjust the seasoning with salt and freshly ground black pepper. Remove and discard the thyme sprigs and bay leaf. Turn off the heat and stir the cherry tomatoes and chives, or other fresh herbs, into the stew.
  2. Ladle the stew into serving bowls. Top with grated Parmesan cheese and serve with crusty bread.

Notes

  • The stew can be completely cooled and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a large  pot over medium-low heat, stirring occasionally, until heated through.
  • It's not absolutely necessary to peel the potatoes of this stew, but if you choose not to, be sure with scrub them peels before using.