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

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