Many years ago when I was a young girl and visiting a friends house, her father made something he called Zucchini stew. I have been trying to duplicate it ever since. Up until that point I hated zucchini and went out of my way to avoid it at all costs. No more. This year I planted about 5 plants and they are producing like wildfire. I can't keep up! 5 plants is way to much for two people. However, I am going to be trying a lot of things with them and hopefully will be able to use up most of them. Can't give them away up here, although many try.
This recipe is as close as I have ever come to duplicating that wonderful recipe I tried so long ago. Mountain Man, who isn't exactly fond of zucchini loves it and will even eat it stone cold.
Zucchini Skillet
Ingredients:
1 pound ground beef
1 onion, chopped
1 tsp preserved garlic or 1 or 2 cloves chopped
1 medium to large zucchini, grated. (I just use a hand grater and grate it up like cheese, works great!)
1 can diced tomato's, 28 oz
1 can tomato paste, 5.5 oz
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
Chili hot sauce to taste (optional)
1/2 cup Parmesan cheese
Brown the beef
Add the garlic
and the onions. Saute until soft.
Add the shredded zucchini and saute until cooked through
Add the Tomatoes,
Tomato paste,
and spices.
This is where it gets a bit tricky. We love spicy food so I add a huge dollop of chili sauce. Be careful with this as it can get hot but it sure makes it yummy!
Once all the flavors are blended nicely (about 5 more minutes or so) add the Parmesan cheese. Stir in well and give it another few minutes to cook.
YUM! Can't get enough of this stuff!
This recipe is also linked in at: Frugal by Choice, Cheap by Necessity, The Prairie Homestead, The Nourishing Gourmet, Doodles and Stitches, Deborah Jean's Dandelion House, Frugally Sustainable and Mind Body and Soul.
