- Dish type
- Main course
- Stew and casserole
A wonderfully hearty stew, which is packed full of veggies. Enjoy with grated Parmesan cheese, if desired.
30 people made this
- 1 tablespoon olive oil
- 2 fresh Italian sausages, sliced
- 1 medium onion, finely diced
- 1 large potato, diced
- 1 medium green pepper, sliced
- 2 cloves garlic, finely chopped
- 1 large courgette, diced
- 2 (400g) tins whole plum peeled tomatoes with juice
- 600ml water
- 1 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon chopped fresh parsley
- salt and pepper to taste
- 1 (400g) tin cut green beans, drained
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green pepper and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender.
- Mix the courgette into pot. Pour in the tomatoes, their liquid and the water. Season with basil, oregano, parsley, salt and pepper. Bring to the boil, reduce to low and simmer 40 minutes.
- Stir the green beans into the pot and continue cooking 5 minutes, until beans are heated through.
Reviews & ratingsAverage global rating:(25)
Reviews in English (21)
Really good meal though i added some garlic, cumin, paprika and and some chilli flaks just to give it a little kick.-08 Nov 2012
Great way to use up your zucchini! I doubled the recipe, threw in a couple extra sausages, cup back a little on the water and used crushed peppers in mine for a little kick. The potatoes took a little longer to cook then stated, but smelled, looked and tasted great. I had to thank my husband for finding this one!1-19 Aug 2005
I thought this was great! I use 3 hot italian sausages, 2 medium zucchini and add a couple of shakes of crushed red pepper. Don't forget the crusty french bread for dipping and a little parmesan to top off the hot stew!-22 Apr 2007
Nigel Slater's sausages with summer vegetables recipe
Slice two Romano peppers in half lengthways. Halve a red and a yellow pepper, remove the seeds and core, then cut each lengthways into four pieces and put them in a large roasting tin. Halve two courgettes lengthways, then cut each half into thick chunks. Halve six medium tomatoes, then add them to the courgettes and peppers in the roasting tin. Pour over six tablespoons of olive oil, season with salt and pepper (be generous) then add two tablespoons of chopped thyme and toss the vegetables in the oil. Tuck six plump and herby sausages among the veg. Bake for about 35-45 minutes at 180C/gas mark 4, turning occasionally until you have tender vegetables, golden sausages and lots of cooking liquid. Serve with chunks of bread to soak up the gloriously fruity juices. Serves 3.
- 2 teaspoons olive oil
- 1 pound andouille sausage, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth, or as needed
- 1 cup crushed tomatoes, such as San Marzano
- ½ cup diced jalapeno chile pepper
- 2 pounds assorted summer squash, such as zucchini or yellow crookneck - trimmed and cut into chunks
- 1 ½ pounds Yukon Gold potatoes, peeled and quartered (Optional)
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ cup chopped Italian parsley
- 2 teaspoons freshly shredded Parmesan cheese, or to taste
Heat olive oil in a large pot over medium-high heat cook sausage slices until they begin to brown, 3 to 4 minutes. Add onion, reduce heat to medium, and cook until onion becomes translucent, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute. Add chicken broth, crushed tomatoes, and jalapeno pepper stir to combine.
Bring mixture to a simmer gently stir squash and potatoes into mixture. Reduce heat to medium-low. Season with salt, black pepper, and cayenne pepper.
Simmer stew, uncovered, until potatoes and squash are tender, 30 to 35 minutes. Stir in Italian parsley. Adjust levels of salt, black pepper, and cayenne pepper if needed. Serve in bowls sprinkle with Parmesan cheese.
Italian Zucchini Stew
- Author: A Family Feast
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings
- Category: soup
- Cuisine: Italian
1/3 cup extra virgin olive oil
1 pound ground beef 15% fat (85/15)
1 ½ tablespoons garlic minced
1 small green bell pepper diced, about one cup
2 stalks celery minced fine, about one cup
½ teaspoon freshly ground black pepper
2 pounds zucchini cut into bite sized pieces, see tip in notes below
1 pound potatoes such as all purpose or new red, see tip in notes below
1 14.5-ounce can diced tomatoes in juice
2 tablespoons tomato paste
1 cup Parmesan grated plus more for serving
Additional salt and pepper to taste
In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
Serve with additional Parmesan and crusty bread.
Cut zucchini lengthwise in half then each half in half lengthwise again to get four long quarters. Then slice the opposite way into bite sized pieces.
Peel the potatoes and cut in half lengthwise. If they are small, cut into thin slices. If they are large, cut the half in half again and then into thin slices. You want the potatoes to be thin so they take a similar time to cook as the bigger zucchini pieces.
Tips For Making Polish Leczo
Make It Vegan Or Not.
As I mentioned before, this dish can be either cooked with or without kiełbasa.
What’s more, you can make it 100% if you use oil instead of clarified butter.
Polish lecso is healthy, gluten-free, and really delicious!
Add Your Favorite Veggies To Polish Leczo.
This is the simplest and the most basic Polish lecso recipe. You can add to it more veggies, such as:
Peeling Zucchini Is Not Necessary.
I don’t like the courgette’s skin, that’s why I am removing it. It’s not necessary though.
Use Canned Or Fresh Tomatoes.
It’s much quicker to use the canned tomatoes, that’s why I always add them to my Polish leczo. You can use fresh tomatoes as well.
You will need to peel them, remove the green parts, and dice them. For this Polish lecso recipe, you will need about 5.5 lbs / 2.5 kg of fresh tomatoes.
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Best Ever Paleo Chorizo & Vegetable Stew
A few years ago I spent three months traveling around Europe in a van. We cooked most of our meals on a little gas stove and this amazing chorizo stew was one of my favorite cooking discoveries.
It all started with a box of veggies we picked up on the side of the road in Spain for cheap because they were at the end of their life. I needed to use them up ASAP so I decided to make a big stew.
As we were on the road, I didn’t have fresh meat but I did have some dried chorizo sausage, onion and garlic, so I chopped everything up and threw it in the pot.
Thirty minutes later we had one of the best stews I’ve ever made…and I’ve made a few. While cooking, chorizo releases all its wonderful flavors, fats and color (from paprika) into the stew, so you really don’t need to add much more than a bit of onion, garlic and stock on top of whatever vegetables you have around.
If you want more simple recipes to make ahead of time, check out our 7 Day Make Ahead Meal Plan.
You can use dried chorizo or fresh but do look for good quality sausages with natural flavorings and ingredients. The colour should be coming from paprika and not from some color additive.
Make sure to peel the skin off the chorizo before slicing it. If you shop on Amazon, we like this brand of chorizo, and this is good quality chicken stock we like.
For those following AIP (autoimmune protocol), this stew has to me modified quite a bit because it has a lot of nightshade foods but you can still recreate something similar with a paprika free sausage (get something like a nice herb and garlic or other smoked sausage), and omit red peppers and tomatoes, swap white potatoes with sweet potatoes, and add more carrot, zucchini and maybe some leeks.
Zap the sweet potatoe in the microwave for 3 minutes, leave it to rest for 2 minutes, then zap for another 3 minutes.
Leave the potatoe in the microwave oven for now.
Meanwhile, melt the cocoanut oil in a large sauce pan over medium to high heat. Add onions, sausage, thyme, bay leaf, celery and courgette.
Stir-fry for 4 minutes, then crank up the heat to maximum.
Add the kale leaves, butter beans and stock and bring up to boil.
Simmer the stew for 1 minute then drop in the cooked sweet potatoe, clamp on a lid and continue simmering for about 3 minutes, or until you are sure the sausages are fully cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.
Ladle the hearty stew into a bowl and, if it's been a particularly tough workout, grab a piece of bread to dip in.
Note: Serve with a piece of bread and a pile of midget trees (tender-stem broccoli).
Bison Alla Caprese Burgers
Summer is around the corner. we are so ready to enjoy some outdoor fun, grilling and nice sunny days.For this recipe I decided to combined two of my favorites recipes: bison burgers and caprese salad. The bison is a lean and heart healthy meat. The caprese salad is a very simple and refreshing salad. Just a few ingredients like fresh mozzarella, tomatoes and basil, with a nice drizzle of balsamic vinegar glaze and extra virgin olive oil.This is my twist on these traditions recipes. I simply seasoned the ground bison meat with salt, pepper, 1/4 cup of almond flour and a drizzle of balsamic glaze. I combined all the ingredients and grabbed about 1/4 cup of meat, turned into a ball. Then I combined the mozzarella ( I used shredded mozzarella) with thinly chopped basil. I stuffed the bison burgers with the cheese and basil and make the burger patties.In a hot cast iron grill pan I cooked the patties for about 4 minutes each side for medium well finish. The cheese inside is nice and melted.In a hot pan I sauteed about 1 cup of cherry tomatoes in olive oil, and 1 garlic clove, seasoned with salt and pepper and add fresh chopped basil at the end. This will be our topping for the bison burgers.
Courgette Recipes That Are Baked, Fried And Even Stuffed
How to cook courgettes? Well, there's a number of ways. Ever thought about knocking up some Courgette Fries? Or maybe a batch of Lasagne-Stuffed Courgette Boats? Of course you haven't, that's why you're here! Luckily for you, we're big courgette fans and have plenty of delicious-tasting, easy-to-make courgette recipes for you to give a go.
With everything from Courgette Salad to Baked Courgette, and Courgette Cheesy Bread to Courgette Bread, you're bound to find something worth trying this summer!
This courgette salad is so easy to throw together, and best of all, there's no cooking required! Yep, those courgette ribbons are served raw, tossed with sun-dried toms and goat's cheese, and a pumpkin seed dressing which although optional is a MUST in our opinion.
When it comes to roasted veggies, courgette is one of our favourites. First of all, it's FAST! (No shade, roasted beets.) Courgette gets tender in no time at all, so make sure to start checking them early to ensure they're not turning to complete mush.
Most days, we don't have time to make an elaborate side dish, and something simple is all we crave. This easy, quick-sautéed courgette is the perfect side dish for those nights. It's full of flavour, and the courgette slightly caramelises as it cooks in the cast-iron pan. It's our favourite way to use up zucchini (beside Courgette Chocolate Cookies, of course) and you can catch us eating it as our lunch almost weekly.
This low-carb courgette bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornflour.