Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
This is DELICIOUS! A great summer recipe. The only thing I did differently was to slice the zucchini and squash thickly (maybe 1/2 inch) so that they keep a little bit of crunch to them. We a...
Delicious. I didn't use the mushrooms to make it more kid-friendly. Great summer meal. Thanks!
This is a very delicious dish. I used sweet Italian poultry sausage and did include the carrots and mushrooms. I also added some salt and pepper. It is different enough from my other Italian dis...
As I am vegan, I omitted the meat, used Portabello mushrooms, and served the cheese on the side. It was a huge amount served as the only dish, and every drop was delicious!
I liked this - it reminds me of a mexican soup called albondiga (not sure on the spelling) I think I would prefer it with ground beef and more sauce.
It would have been a 5* if it had more garlic. I used hot Italian sausage. We ate it over quinoa.