Sausage and Courgette Stew

    1 hour 15 min

    A wonderfully hearty stew, which is packed full of veggies. Sausages are simmered with potato, green pepper, courgettes and green beans in a tomato sauce base. Enjoy with grated Parmesan cheese, if desired.

    30 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. 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.
    2. 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.
    3. Stir the green beans into the pot and continue cooking 5 minutes, until beans are heated through.

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    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)