1/4 lb. Italian sausage, sliced
1 c. zucchini, sliced in half
19 oz. chunky chicken soup
1/2 c. canned tomatoes, chopped
Italian bread slices, toasted
1 clove garlic, minced
1 tbsp. cornstarch
2 tbsp. water
Grated Parmesan cheese

In saucepan, cook sausage until done, add zucchini and garlic. Cook until zucchini is tender. Add soup and tomatoes. Blend cornstarch and water, add to soup mixture. Cook over low heat, stirring until thickened. Serve over Italian bread sprinkled with cheese. Makes about 3 cups.