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Add a photoZUCCHINI SEASON IS HERE, ZUCCHINI SEASON IS HERE!
When this delicious squash comes into it's season, it comes in abundance. Here is a way to save zucchini and turn it into many future fresh and healthy meals.The recipe is for a basic freezer mix. When I pull it out of the freezer it can be turned into a meal for every taste!
ORIENTAL ZUCCHINI: Add 2 cups shredded cabbage, 1 can bean sprouts, 1 can sliced water chestnuts, 1/2 cup sliced celery & 1 T soy sauce and 1 cup diced cooked chicken. Saute the raw vegetables first then add the thawed frozen zucchini mix. Serve over rice and top with crunchy noodles
ITALIAN ZUCCHINI: To the thawed zucchini mix, add 1 large can garbanzo beans and 1 small can sliced black olives. Add a small piece of Parmesan cheese rind, available at the deli counter if you ask and an inexpensive flavoring! Simmer until warm and slightly thickened. Serve over your favorite pasta and top 1 cooked Italian sausage with grated Parmesan cheese.
Souper Zucchini: In a large stockpot add 32 oz. chicken or vegetable stock, 15 oz. crushed tomatoes, thawed zucchini mix, 1 can or package frozen lima beans, 1 can or package frozen corn, 1 can or package frozen peas. Simmer until hot. Add 1/2 cup chopped fresh parsley. Ladle piping hot soup into bowls and serve with warm, crusty bread.
Any of these variations can be changed to your taste, I cannot think of a vegetable that won't work. Meat can be added but the vegetables will stand alone for an excellent vegetarian meal.
The following recipe is for Zucchini Ragu. The basic freezer zucchini mix with added meat tomato sauce served over spaghetti. My family's favorite!
Ingredientes
- For the Zucchini Freezer Mix:
- 1 green pepper chopped
- 1/2 cup celery chopped
- 1/2 cup carrot grated or finely chopped
- 2 T canola or olive oil
- 4 medium zucchini chopped
- For the Ragu:
- 1 lb ground beef (ground chicken can be used)
- 1/4 t garlic salt
- 1 t dry oregano
- 1 jar marinara sauce
- 1 lb spaghetti noodles
- 1/4 c grated Parmesan cheese
Direcciones
- Chop all the vegetables.Saute in a skillet until just lightly browned and slightly tender:
- Add 1 cup chicken or vegetable stock and cover until the vegetables are tender but not overcooked.
- Divide the mixture in half. Pour 1/2 into a ziplock freezer bag and freeze for later use. This recipe makes 2 portions, if you have zucchini galore you can double or triple the recipe and freeze as much as you want. Just make sure each freezer package has some liquid.
- Thaw frozen zucchini mix if you are using it from the freezer. Saute the ground beef until fully cooked. Drain any fat. Season with garlic salt and oregano. Add the thawed zucchini mix and the jar of marinara sauce. Simmer until thickened. Serve over cooked spaghetti noodles and topped with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 4 servings | |
| Calories 784 | |
| Calories from Fat 232 | 30% |
| Total Fat 25.99g | 32% |
| Saturated Fat 9.51g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 84mg | 28% |
| Sodium 271mg | 11% |
| Potassium 1202mg | 34% |
| Total Carbs 96.49g | 26% |
| Dietary Fiber 7.2g | 24% |
| Sugars 9.24g | 6% |
| Protein 39.9g | 64% |
