Ingredients
1 pound bulk Italian sausage2 cups sliced celery1 cup chopped onion6 cups chopped zucchini1 can (28 ounces) diced tomatoes, undrained1-1/2 cups chopped green pepper1-1/2 teaspoons Italian seasoning1-1/2 teaspoons salt1 teaspoon dried oregano1 teaspoon sugar1/2 teaspoon dried basil1/4 teaspoon garlic powder
Preparation
In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender.
