Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
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|Serving Size: 1 Serving (1668g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 952 (49%)|
|Amt Per Serving||% DV|
|Total Fat 105.8g||141 %|
|Saturated Fat 62.6g||313 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 390.7mg||120 %|
|Sodium 2086mg||72 %|
|Potassium 4728.1mg||124 %|
|Total Carbohydrate 158.2g||47 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 154.3g|
|Protein 96.4g||138 %|
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Calories per serving: 1940
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