Want a great recipe to use up those zucchinis someone left at your desk or hid in the bottom of the bag of tomatoes? Just kidding, I love zucchini because it is so versatile!

Ingredients:                                                 

Two medium or one large zucchini, (or lots of small ones), cut into bite size chunks or slices, skin left on

One small onion, chopped

2 tbsp. olive oil (may substitute part coconut oil)

One can of spaghetti sauce or tomato sauce seasoned up. I have also used some home canned tomatoes with the extra juice poured off.

Italian seasonings and garlic to taste (I use a lot, 2 or three cloves of fresh garlic from the garden)

1 cup Cheddar cheese, grated

Parmesan cheese for topping

Directions:

Put the olive oil and onions in a large skillet over low heat and sauté the onions and garlic. Add the zucchini and spaghetti sauce and any extra Italian seasoning, stir and cover. Turn down the heat and simmer until the zucchini is tender, about 20 minutes. When ready, turn off the heat, add the cheddar cheese and Parmesan, if desired, cover and let stand a few minutes until the cheese is all melted. Great fresh or leftover, and better than spaghetti noodles in my book!

Sometimes, when I have a lot of zucchini in the garden, I make it up the last step, before the cheese is added and cool it down and put it into freezer containers. Then in the winter, I pull it out, thaw it and heat it up in the skillet and put the cheese on when thoroughly warmed. We can enjoy the fruits of our garden all year long!

Variation: Brown a pound of ground beef or turkey with the olive oil and onions and then follow the rest of the directions the same.