I’ve not grown any, but I’m sure as this season goes on there will not be a shortage of ’em for us. Here’s a recipe I concocted a few months back, but never posted. We’re still enjoying frozen servings of it, nice since I’ve not felt like doing a lot of cooking.
Stewed zucchini squash and tomatoes
Big batch: Makes 20 cups
4 small zucchini squash, chopped coarsely
2 small yellow squash, chopped coarsely
2 tbsp olive oil
(1) red onion, diced
(2) 14.5oz cans diced tomatoes with chilis*
(1) 14.5oz can stewed tomatoes
(1) 24oz jar medium salsa*
(1) 15oz can tomato sauce
(1) 48oz can tomato juice (less the 8oz I drank!)
Dried or fresh oregano, basil, garlic, fennel (to taste)
Total per 1 cup serving: 70 calories, 1 gram fat
Pre-heat large skillet on medium heat. Drizzle with olive oil and coat bottom of pan. Sautee onion until translucent, then add zucchini and other ingredients. Simmer for 20 minutes or until zucchini is tender.
This freezes really well and is tasty over rice. A little fresh-grated parmesan cheese is great on it, too. For added protein, you can add some beans to it and it’s wonderful.
* It’s spicey, so you might want to substitute regular diced tomatoes and mild salsa in place of the diced tomatoes with green chilis and medium salsa. Also, you don’t have to use all the separate cans of tomato products like I listed, just use what’s convenient. This is what I had on hand at the time, so I counted up the calories and fats based on everything I put in the pot.
You can also just use a spray of Pam in place of the olive oil to save on calories and fat, but olive oil is really good for you. As you can see, it doesn’t amount to much fat at all considering the number of servings in this batch.