Tomato Zucchini Stew - cooking recipe

Ingredients

1 1/4 lb. bulk Italian sausage
1 1/2 c. sliced celery (3/4-inch pieces)
8 medium fresh tomatoes, peeled and cut (about 4 lb.)
1 1/2 c. tomato juice
4 small zucchini, sliced in 1/4-inch pieces
2 1/2 tsp. Italian seasoning
1 1/2 to 2 tsp. salt
1 tsp. sugar
1/2 tsp. garlic salt
1/2 tsp. pepper
3 c. canned or frozen corn
2 medium green peppers, sliced
1/4 c. cornstarch
1/4 c. water
shredded Mozzarella cheese

Preparation

In a 4-quart Dutch oven, brown and crumble sausage.
Add celery and cook for 15 minutes; drain.
Add tomatoes, tomato juice, zucchini and seasonings.
Bring to boil.
Reduce heat.
Cover and simmer for 20 minutes.
Add corn and peppers.
Cover and simmer for 15 minutes.
Combine cornstarch and water; stir into stew.
Bring to a boil and cook and stir until mixture thickens.
Sprinkle with cheese.
Yields 6 to 8 servings.