Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Bulk italian sausage |
| 2 cups | Sliced celery |
| 1 cup | Chopped onion |
| 6 cups | Chopped zucchini |
| 1 can | (28 oz.) tomatoes, undrained, cut up |
| 1½ cup | Chopped green pepper |
| 1½ teaspoon | Italian seasoning |
| 1½ teaspoon | Salt |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Sugar |
| ½ teaspoon | Dried basil |
| ¼ teaspoon | Garlic powder |
In a large saucepan, brown the sausage. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in the drippings for 5 minutes. Add sausage and remaining ingredients; bring to a bowl. Reduce heat; cover and simmer for 20-30 minutes or until the vege's are tender. Yield: 9 servings.
This recipe came from "The Taste of Home Magazine", issue October/November 95. Page 19.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dave&Kim" <davekim@...> on Mar 6, 1997.