Before this variation, we ate ratatouille as a side dish. My husband’s suggestion to incorporate sausage made it an entree.
—SUSAN TREMBLAY BERLIN, NH
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
4 hot Italian sausage links (4 ounces each)
4 cups chopped zucchini
1 can (14 1/2 ounces) stewed tomatoes, cut-up
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Hot cooked pasta
In a large skillet, cook sausages until no longer pink. Cut into 1/2-in. slices; transfer to a 3-qt. slow cooker. Add the zucchini, tomatoes, soup, onion, garlic, basil and oregano. Cover and cook on low for 6-8 hours or until flavors are blended. Serve with pasta.