INGREDIENTS
1
pound hot or mild Italian sausage, cut into 1-inch pieces
1
package (16 ounces) frozen mixed vegetables (onions and green, red and yellow bell peppers)
1
can (14-1/2 ounces) diced Italian-style tomatoes, undrained
2
medium zucchini, sliced
1
jar (4-1/2 ounces) sliced mushrooms, drained
4
cloves garlic, minced
2
tablespoons Italian-style tomato paste
PREPARATION:
Slow Cooker Directions
- Heat large skillet over high heat until hot. Add sausage and cook about 5 minutes or until browned. Pour off any drippings.
- Combine sausage, frozen vegetables, tomatoes with juice, zucchini, mushrooms and garlic in slow cooker. Cover and cook on LOW 4 to 4-1/2 hours or until zucchini is tender.
- Stir in tomato paste. Cover and cook 30 minutes or until juices have thickened.
Serving Suggestion
Serve with fresh hot garlic bread.
This recipe appears in:
Stews
