Ingredients for Summer Squash Crock
- Bulk Italian Sausage
- Onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Zucchini
- Yellow Squash
- Chicken Broth
- Diced Tomatoes
- 1 teaspoon cumin
- Ground Red Pepper
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How to Make Summer Squash Crock
- Brown 1 lb Italian sausage in a skillet, breaking it into small crumbles. Drain off excess grease.
- Transfer the sausage to your crockpot.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, on top of the sausage.
- Add 1 tablespoon olive oil to the same skillet.
- Heat over medium heat.
- Add 3 medium summer squash (about 2 lbs), chopped, and sauté for 2 minutes.
- Layer the sautéed squash on top of the sausage and onion mixture in the crockpot.
- Add 1 cup chicken broth to the skillet and bring to a boil, scraping up any browned bits from the bottom.
- Boil for 1 minute.
- Pour the broth over the squash in the crockpot.
- Add 1 (14.5 ounce) can diced tomatoes, 1 teaspoon cumin, and ½ teaspoon red pepper flakes to the skillet.
- Bring to a simmer.
- Pour the tomato mixture over everything in the crockpot.
- Cover and cook on low for 8 hours (or high for 4 hours).
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
17g
Fat
33g
Carbs
2g
