I have had several people asking for this recipe so I will just share it on here, so everyone may enjoy it. ;-)
From the "More With Less" cookbook (which I highly recommend, by the way, and if you wish to purchase one, you can do so through our affiliate link on the right hand side of the blog--my copy is an old one with a 1976 copyright, and well loved!)
Saute in skillet, in small amount of hot fat::
4 zucchini, thinly sliced
1 onion, sliced
2 cup canned tomatoes with juice
3/4 cup canned mushrooms, drained (optional)
salt, pepper and oregano to taste
cubes of cooked chicken, beef, ham, or browned ground beef
Simmer just until heated through. Serve in soup bowls and sprinkle with grated Parmesan cheese.
Now, how our family makes it:
We fry the burger and onion together, and then dump in the zucchini. We then add chunk tomatoes and juice. And we use a lot more spices--Italian Seasoning being our main change, but fresh basil and.parsley is great too!
Served over brown rice which has been cooking in the rice cooker while we fixed this, we find it a great meal. And thanks to dairy allergies, pure Romano sheep's' cheese works instead of Parmesan.
We are very happy to be getting gorgeous zukes from our garden and so we have been digging out zucchini recipes. This is Chad's favorite.
Do you have a favorite zucchini recipe on your blog you would like to link to? If so, please feel free, or share it in the comments! ;-)