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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love this recipe that my Aunt Rita makes! It's easy and very soul warming. It goes well over rice, egg noodles, pasta, mashed potatoes, or by itself with garlic bread on the side. For a vegetarian option or vegetable side dish option, just omit the sausage. Use spicy sausage if you like it hot. Ingredients:
1 pound mild italian sausage links, cut into 1-inch pieces |
1 cup chopped onion |
1 tablespoon minced garlic |
2 yellow summer squash, thinly sliced |
2 zucchini, thinly sliced |
2 carrots, thinly sliced (optional) |
2 cups sliced fresh mushrooms (optional) |
2 (14.5 ounce) cans italian-style stewed tomatoes |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
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