Looking for a way to make something good and tasty with all of those zucchinis in your garden? Why in the world do we ever plant more than one zucchini plant, anyway?
Why, year after year, do we find ourselves running around the neighborhood late at night, depositing our extra zucchini on our neighbors’ front porches, “sharing” our over-abundance that’s visibly multiplying in our gardens?
We don’t have a solution for all of your zucchini woes, but this recipe will make you very happy for all of the zucchini in your garden today—and probably again tomorrow!
Fix It and Forget It Lightly Revised and Updated, page 247
Makes about 3½ cups, or 13 servings
Prep Time: 20-30 minutes
Cooking Time: 7-8 hours
Ideal Slow Cooker Size: 4 quart
1 ½ cups chopped onion
6-oz. can tomato paste
1 Tbsp. olive oil
2 minced cloves garlic (about 1 tsp.)
1½ tsp. crushed dried basil
½ tsp. dried thyme
15-oz, can chopped low-sodium tomatoes, with juice drained but reserved
1 large zucchini, halved lengthwise and sliced thin
salt and pepper to taste, optional
26 slices French bread, or baguette
1. Mix all ingredients in slow cooker, except bread.
2. Cover, Cook on low 7-8 hours.
3. If mixture is stiffer than you wish, stir in some reserved tomato juice.
4. Serve hot or cold on top of French bread or baguette slices.