Tomato Zucchini Stew

• 1-1/4 pounds bulk Italian sausage
• 1-1/2 cups sliced celery (3/4-inch pieces)
• 8 medium fresh tomatoes (about 4 pounds), peeled and cut into sixths
• 1-1/2 cups tomato juice
• 4 small zucchini, sliced into 1/4-inch pieces
• 2-1/2 teaspoons Italian seasoning
• 1-1/2 to 2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 3 cups canned whole kernel corn, drained
• 2 medium green peppers, sliced into 1-inch pieces
• 1/4 cup cornstarch
• 1/4 cup water
• Shredded part-skim mozzarella cheese

1. In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain.
2. Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes.
3. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.

italian sausage, celery, tomatoes, tomato juice, zucchini, italian seasoning, salt, sugar, garlic salt, pepper, whole kernel corn, green peppers, cornstarch, water, mozzarella cheese

Taken from www.tasteofhome.com/recipes/tomato-zucchini-stew/ (may not work)