1 lb Italian sausage, cut into bite-size pieces
1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil
Brown the sausage in a large skillet; drain.
Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic. Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.
Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker. Replace the lid and cook another 30 to 45 minutes until the juices have thickened.
Yield: 6 cups
Note: Goes great with Italian or Garlic Bread.