Garden Harvest Spaghetti Sauce

One thing we always have in abundance is zucchini. Zucchini is a favourite in our family. My four year old asks for it!

There’s something so rewarding in growing your own food.  Little One is part of the growing process and sees how her food goes from seed to plant and then from garden to the table.  To me, that is important.  I love that our four year old knows and understands the labour and love that is required to cultivate her food and that she doesn’t just think that food is something you find on store shelves.

What does one do with so much zucchini?  LOTS!  There’s zucchini bread, chocolate zucchini cake, chocolate zucchini brownies, stir-fry, casseroles, salads with zucchini in it, and we even eat it raw!  Zucchini spears (just sliced raw zucchini) are perfect eaten as is.  Hubby likes to dip them in homemade Ranch dressing, but I think they’re great just as they are.

Another thing I do is use zucchini in my Garden Harvest Spaghetti Sauce!

Print

Garden Harvest Spaghetti Sauce

Rich, hearty, healthy, wholesome harvest vegetable spaghetti sauce! Perfect recipe for all the fresh produce from your garden!

Author: Christine McNaughton

Recipe type: Main

Serves: 12-14

Prep time:  30 mins

Cook time:  2 hours

Total time:  2 hours 30 mins

Ingredients

• 3 medium zucchini, chopped
• 3 medium yellow summer squash, chopped
• 1 medium eggplant, cubed (peel if you wish)
• 3 medium carrots, chopped
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 3 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 medium sweet yellow pepper, chopped
• ½ pound sliced mushrooms, fresh
• 2 cans (28 oz each) Italian crushed tomatoes (I love using San Marzano tomatoes)
• 1 can (6 oz) tomato paste
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• ITALIAN SEASONING:
• 1 tablespoon dried basil
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried flat leaf Italian parsley
• 1-1/2 teaspoons salt
• ½ teaspoon pepper

Instructions

1. In a heavy stock pot or preferably in a dutch oven, saute onions and peppers in oil until tender. Add garlic and cook 1 minute longer.
2. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms.
3. Cook and stir for 5 minutes.
4. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
5. Use this sauce with any pasta dish. I love serving this with spaghetti squash as my "pasta". My four year old loves this with spaghetti, lasagna, etc. This way, my family is guaranteed to get their veggie intake for the day!

3.2.1251