Yield: 1 Servings
|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|
|1 teaspoon||Dried oregano|
|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.