We’re overrun with zucchini!
Here’s what I made for dinner tonight:
Tomato, Zucchini Soup
2 cans diced tomatoes, undrained
2 cans tomato sauce
2 cans stewed tomatoes (I use 4 cans diced tomatoes instead), undrained
4 cans tomato paste
1 can tomato juice
4 cups diced zucchini (I used more, because we’re drowning in zucchini)
1 Tlbs. dried basil
1 Tlbs. sea salt
2 lbs browned Italian sausage
2 cans mushrooms, drained and chopped
1 med. onion, diced
2 Tlbs. veg. oil
In large stock pot, brown sausage, onion, mushrooms, and basil in veg. oil. Add remaining ingredients to browned ingredients, heat to bubbling, stirring as needed. Once bubbling, lower heat to simmer, cover and cook 45 min. to meld flavors.
Put in individual bowls, top with shredded cheddar cheese. Serve with corn chips, crusty french bread, fresh salad and fruit for dessert.
Makes a huge batch. I can serve our family of eight with some left over for freezing in individual sized bags for my husbands’ lunches.