A very quick and easy no-bake treat is this éclair cake. It makes use of Graham crackers and a pudding concoction. The quantity is sufficient for a crowd, and it tastes exactly like an éclair! Due to the lack of baking or the use of any power tools, it is a fantastic dish for kids who are learning to cook. No more than a bowl and a spoon!
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds sweet Italian sausage
- 2 cups 1/2-inch pieces celery
- 2 pounds zucchini, cut into 1/2-inch slices
- 2 (28 ounce) cans diced tomatoes
- 2 green bell peppers, cut into 1/2-inch slices
- 1 cup chopped onion
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- 6 tablespoons grated Parmesan cheese, or to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
- Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
- Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 2218 mg |
| Sugars | 13 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. We didn’t have enough tomatoes so we added an extra cup of chicken broth. Definitely make again. We used the amount of spices it asked for and it was good. Maybe add a can of white beans next time.
Delicious! Left out sausage for vegetarian version & used fire roasted tomatoes. Thank you for sharing!
Made the soup as close to original recipe as I could without going grocery shopping—regular breakfast sausage and one can of diced tomatoes. The seasoning was just about right. Served with garlic bread. We were impressed! Will be making it again.
Soooo good!! Very thick and delicious 🙂 You can use hot Italian sausage also, or both together!
This is the second time – -I have made this soup-so yummy! In my mind it makes way more than 6 servings – fills my crockpot but I am able to freeze it! This time I partially peeled zucchini in strips with peeler as last time I had icky peels floating off the veggie- worked better for me. I had one only large can of diced tomatoes but also a small can of fire roasted ones and a small can with jalapeño. It didn’t make it “hot” but gave a more intense flavor! It gets better the longer it sits . Both time it was super!
Delicious!!
Oh my gosh, who would believe that such a simple recipe would be so good! I downsized it a little bcs I only had 1 lb of the sweet Italian sausage. So, used one bell pepper (a big one) and a 28 oz plus a 303 can of tomatoes, San Marzano. Used a mix of zucchini and yellow squash. Kept the seasoning as per recipe, and added 2 cups of chicken stock near the finish when I realized there was very little liquid. The parmesan is perfect on it. Tonight I’m making cornbread to go with the leftovers. What my daughter didn’t take, that is!
I use fire roasted diced tomato’s and the flavor is off the chain. I keep this recipe in my meal plan rotation
This is one of my favorite soups. I have made it several times now.
I found this recipe when my garden was producing copious amounts of zucchini and I didn’t know what to do with it. I LOVE this recipe. My family LOVEs this recipe. I’ve made it exactly per the recipe many times. Recently I made it with breakfast sausage because that’s what I had on hand and have decided I like that even better because it was a little spicier. Either way, my favorite soup of all time.
Thanks for sharing! So yum! I served it with garlic bread.
I added fresh mushrooms to the mix and it was wonderful. Used up a lot of my fresh garden vegetables all at one time!
After someone gave me a massive sized zucchini that was 21 inches long, I thought I’d use some of it for this recipe. It was AWESOME! The whole family loved it and fought for the last of it. Will definitely make this again!
We loved it. Just the right amount of flavor.
Loved it. Substituted yellow squash for the bell pepper and added some chicken broth. Next time I think I will add a can of cannellini beans. Rice would be another option.
My family loves, loves, loves this soup! My married son requested it a few weeks ago and was sure to take a container home. The only change I make is that I use 1/2 sweet sausage and 1/2 hot sausage.
This is very good soup!! I’m retired and I made this for my wife (which still works) and myself, on a very cold day. She love it as do I. Tried to upload a photo but the file was to large…
Great recipe. I did substitute turkey Italian sausage for even a little less grease. It was still first-rate.
I’m not a big fan of soups, but something told me to make this one. I’m so happy that I did!!! It is wicked easy to make and is delicious! I had the soup by itself, but will try it over rice tomorrow. I didn’t change anything and I personally don’t think you should. Perfect for these cool fall and winter nights that are coming up!
I strongly agree with the “better the next day” statement. It was a bit of a 3-star meh the first night – the tomatoes didn’t seem to have cooked down enough to me. But letting it sit and then giving it a little more time the next day improved it to 4 stars. I added a handful of bite-sized cauliflower too, which really worked with the rest of the veg.
This is a delicious, flavorful soup – one of my very favorites. And so healthy! I make it just like the recipe, except I add a 12-oz. can of V-8 before cooking for a little more soup-like consistency. It’s really great!