Summer Squash Crock

• lb bulk Italian sausage↗1
• cup chopped fresh or frozen onion1
• teaspoons jarred minced garlic↗3
• tablespoon olive oil↗1
• cups chopped zucchini3
• cups chopped yellow squash2
• cup chicken broth↗3⁄4
• (15 ounce) can petite diced tomatoes, undrained↗1
• teaspoons cumin↗4
• teaspoon ground red pepper↗1⁄4

Step-by-step instructions

1. 1

   In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.

2. 2

   Add onions and garlic on top of meat.

3. 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. 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. 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. 6

   Cover and cook in crockpot on low for 8 hours.