Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

Great dish to use those fresh summer veggies from the garden. Full of flavor. I usually line the crockpot with those special liners made by Reynolds for quick and easy cleanup.

Ingredients Nutrition

Directions

  1. In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
  2. Add onions and garlic on top of meat.
  3. In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
  4. In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
  5. Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
  6. Cover and cook in crockpot on low for 8 hours.
Most Helpful

4 5

Surprisingly tasty, great way to use up excess summer veggies. I used chicken sausage.

5 5

This is a hearty and delicious dish! I used hot Italian turkey sausage and it was just great with all those veggies. I served this on it's own but I think it would be great over rice or pasta too. Thanks for sharing the recipe! Made for Spring Pick-A-Chef 2012

4 5

Great timing for this recipe with bushels or squash coming out of the garden! I changed the sausage to turkey sausage. Thanks!