Gathered the Harvest…Now What? Spaghetti Sauce with Zucchini and Yellow Squash 1 comment

We had a good time yesterday plucking food from our garden.  We finally picked a few tomatoes, and we also have two large zucchinis, 3 yellow squash, some basil, parsley, and grapes.  Made me smile, looking at my proud Buddy Boy holding his basket of produce.:-)


Now, to make sure it doesn’t go to waste.


In the past, I’ve made lots and lots of zucchini bread.  I thought the whole family liked it, as they have assured me, and I enjoyed eating it too….however, since going off gluten, I can’t have it. I made a batch for my family, and it went MOLDY.  Unused, uneaten, unloved.  I have more in the freezer that is destined for freezer burn, since apparently my family only eats it when I do, too.  So, so sad.  I need to try a GF version, perhaps.


In the meantime, I found a fun recipe for spaghetti sauce that calls for yellow squash.  I made the stuff and LOVE it.  I’ve read a lot of positive reviews that suggest using zucchini as well.



What a great way to use up some of those veggies!!  I made mine without meat.  I made a big batch and froze, so I’ll just add meat when I reheat it or something.


(Bad bad Evelyn, I didn’t take a picture!)


Here’s the recipe (adapted from Jeanne’s Slow Cooker Spaghetti Sauce):


  •  2 quarts peeled, diced tomatoes (I used about 9 large ones)
  • 1 (6-oz) can tomato paste
  • 3 Tbsp olive oil
  • 1 onion, chopped
  • 2 medium yellow squash, peeled and diced
  • 2 small zucchini, peeled and diced
  • 1 small green pepper, minced
  • 3 cloves minced garlic
  • 1 tsp ground black pepper
  • 1/4 cup chopped fresh basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp dried rosemary


In a slow cooker combine tomatoes and tomato paste.  Turn slow cooker on high.  Heat olive oil in a large skillet over medium heat.  Add the onion, squash, zucchini, bell pepper and garlicin oil until onions are translucent.  Optionally, puree the vegetables (my family doesn’t like chunks).  Add to the slow cooker along with remaining ingredients to season.  Cover and cook on high for 2 hours.



Leave a comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

One thought on “Gathered the Harvest…Now What? Spaghetti Sauce with Zucchini and Yellow Squash