2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes
1 1/4 tsp. salt
1/2 tsp. garlic salt
2 Tbsp. dried minced onion
2 tsp. dried parsley
1/4 tsp. dried oregano
1 cup tomato juice
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Mix all ingredients together carefully in crock pot. Cover and cook on high setting for 3 to 4 hours. If thicker sauce is desired,
remove cover during last hour. 6 servings
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