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