UNBEARABLY SALTY. I love zucchini and tomatoes so I wanted to give this a try. I don't know if the sausage I used was already extremely salty (Johnsonville sweet Italian sausage) or what happened, but I think I'll try it again with no extra salt added. I don't like to eat onions, but I like the flavor, so I substituted a little bit of onion powder. Don't like celery either--just skipped that. The grocery store was out of regular bell peppers so I used one ginormous yellow bell pepper which was quite tasty. The flavors underneath the salt were very savory. It was very hearty without feeling heavy. The crock pot was also full of deeply colored soupy tomato broth (after cooking for 5 hours) without having to add any additional broth or water. Too bad the tomato broth was so salty! I cooked it on low for 5 hours and the zucchini were the perfect 'crunchy' texture--not mushy, but not undercooked. If you don't like crunchy zucchini you might want to slice them thinner or quarter the 1/2 inch slices into little chunks. It vaguely reminded me of a really good pizza; in soup form. Probably the salt interfered with the pizza effect. I'll try it again because I love zucchini and tomatoes and all things Italian, but seriously, you don't need all that extra salt!
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UNBEARABLY SALTY. I love zucchini and tomatoes so I wanted to give this a try. I don't know if...