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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 6 |
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Before this variation came along, my family always ate ratatouille as a veggie. My husbandâs suggestion to incorporate sausage turned out to be a big hit, and now itâs an entree. Try using sweet Italian sausages if you'd like less heat. âSusan Tremblay, Berlin, New Hampshire Ingredients:
4 johnsonville® hot italian sausage links (4 ounces each) |
4 cups chopped zucchini |
1 can (14-1/2 ounces) stewed tomatoes, cut-up |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 medium onion, chopped |
1 garlic clove, minced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
hot cooked pasta |
Directions:
1. In a large skillet, cook sausages until no longer pink. Cut into 1/2-in. slices; transfer to a 3-qt. slow cooker. Add the zucchini, tomatoes, soup, onion, garlic, basil and oregano. Cover and cook on low for 6-8 hours or until flavors are blended. Serve with pasta. Yield: 6 servings.
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