Allow them to cool. Add them into a large resealable freezer bag.
Chop the onion, zucchini, and red pepper. Mince the garlic.
Add the chopped vegetables and all other ingredients to the bag. Squish to combine.
Remove the extra air from the bag and seal before freezing.
Slow Cooker Cooking Instructions:
Thaw.
Dump the bag contents into the crockpot.
Cook on high for 2-4 hours.
Serve over noodles or rice.
If you want, you can sprinkle fresh basil and shredded Parmesan cheese before serving.
Notes
If you like things with a kick, you can use spicy Italian sausage.This recipe is gluten-free and keto-friendly. Of course, you'll need to serve it over a pasta alternative such as spiralized vegetables for it to be fully gluten-free and keto!