Stewed Zucchini & Summer Squash

  • 8 c. zucchini & summer squash chunks
  • 1 large onion, cut vertically in chunks
  • 1 (28 oz.) can diced tomatoes
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  1. Cut zucchini and summer squash into about 1" chunks to yield approximately 8 cups (it's okay if it's not exact ... a little more, a little less is just fine).
  2. Put all ingredients into a large pot. Simmer until squash and onions are tender, about an hour, stirring approximately every 15 minutes.

- My Mom's original recipe just says "salt and lots of pepper."  I love it!  I use 2 tsp. of salt and 1 tsp. of black pepper, as noted above.  Adjust to your taste.
- There is absolutely no need to be precise about the measurements for this recipe.  If you like more onion, go for it!  Less tomatoes?  No problem!
- This can be made with all zucchini or all summer squash, too.
- This can be frozen.  It is better fresh-made, but if you've got a lot of squash you need to take care of, freezing it stewed is an option.


Source:  The Kitchen is My Playground