This summer, I froze lots of zucchini and summer squash. I enjoyed plenty of them fresh, baked and in bread and sauteed. I finally pulled out my first bag of zucchini this afternoon, and made some killer spaghetti sauce.
1 can or jar spaghetti sauce, preferably with mushrooms or vegetable chunks
browned beef
1 bag frozen zucchini slices, about 3.5 cups
1 tomato (the last from this year's garden)
dried oregano
a few leaves fresh tarragon
I put everything into a pot, set the lid on at an angle, and let it simmer. The zucchini started out as a frozen chunk, but it thawed with time and the added moisture simmered away.
Diced carrots can be another good addition to spaghetti sauce.
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