Tomato Zucchini Stew
rec.food.recipes/pipman/1999

1 1/4 lbs. mild Italian sausage, casings removed
1 1/2 cups sliced celery
4 cups fresh tomatoes peeled, cut in wedges (save juice) or 2 cans (28 oz. each) tomatoes
1 1/2 cups tomato juice
1 1/2 lbs. zucchini, cut into 1/4 inch slices
2 tsp. salt
l 1/2 tsp. Italian seasonings
1 tsp. sugar
1/4 tsp. garlic salt
2 green peppers, cut into 1 inch pieces
Shredded Mozzarella or grated Parmesan or Romano for garnish

Brown sausage in large, deep saucepan.

Add sliced celery and cook for 15 minutes. Drain off fat.

Add tomatoes, tomato juice, zucchini and seasonings. Simmer, covered for 20 minutes.

Add green peppers, summer an additional 15 minutes. Garnish with cheese. Serve with French bread.

Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).