Summer Squash Crock Recipe

Name: Summer Squash Crock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb bulk Italian sausage; 1 cup chopped fresh or frozen onion; 3 teaspoons jarred minced garlic; 1 tablespoon olive oil; 3 cups chopped zucchini; 2 cups chopped yellow squash; 3/4 cup chicken broth; 1 (15 ounce) can petite diced tomatoes, undrained; 4 teaspoons cumin; 1/4 teaspoon ground red pepper

Servings: persons

1 lb bulk Italian sausage
1 cup chopped fresh or frozen onion
3 teaspoons jarred minced garlic
1 tablespoon olive oil
3 cups chopped zucchini
2 cups chopped yellow squash
3/4 cup chicken broth
1 (15 ounce) can petite diced tomatoes, undrained
4 teaspoons cumin
1/4 teaspoon ground red pepper

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.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb bulk Italian sausage, 1 cup chopped fresh or frozen onion, 3 teaspoons jarred minced garlic, 1 tablespoon olive oil, and more.

Yes, Summer Squash Crock falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Squash Crock

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