Have extra zucchini from last summer stashed in the freezer? Try this stew with some bread and a side salad.

Pork and Zucchini Stew

3 boneless pork chops, cut into 3/4-inch cubes

3 tablespoons flour

1/2 teaspoon garlic salt

1/2 teaspoon pepper

1 tablespoon vegetable oil

1 medium onion, chopped

1 green pepper, chopped

4 cups sliced fresh mushrooms

(2) 14.5-ounce cans stewed tomatoes, undrained

2 medium zucchini, halved lengthwise & sliced 1/2-inch thick

2 teaspoons dried dried basil, crushed

1 teaspoon dried oregano, crushed

1/3 cup grated Parmesan cheese

In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.

In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2 to 3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.

Makes 6 servings.

Recipe from: National Pork Board