Zucchini and Tomato Pasta Sauce
Makes 4 servings.
Ideal slow-cooker size: 3-quart
Cooking time: 6-8 hours
2 cups shredded zucchini
4 oz. chopped mushrooms
5 medium tomatoes, diced
1 bay leaf
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
1/4 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon oregano
1 teaspoon basil
2 8-oz. cans tomato sauce
1/2 medium onion, chopped
2 tablespoons quick-cooking tapioca
1 lb. ground turkey sausage, browned and drained (optional: you can also use any other meat you prefer.
Hot, cooked pasta
1. Combine all ingredients except meat in slow-cooker. Stir to combine.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
3. If desired, use an immersion blender to puree. If desired, add cooked meat. Season to taste and serve over spaghetti noodles or other pasta of your choice.
This recipe came from Slow Cooking Fast by Karen Bellessa Petersen.