Zucchini Stew - cooking recipe

Ingredients

4 small zucchini
20 oz. stewed tomatoes
1/2 c. water
1/4 tsp. marjoram
1/8 tsp. thyme
1/8 tsp. celery seed
1/4 tsp. garlic powder
1 tsp. minced onion (dried)
1/8 tsp. oregano
1/8 tsp. pepper
1/4 tsp. chili powder
5 dashes Tabasco sauce
1 can drained mushrooms

Preparation

Wash and slice zucchini into 1/4-inch slices. Combine all ingredients in a Dutch oven (or a slow cooker) and let simmer at least 1 hour.
Add a little water if you cook much longer.