Stewed Zucchini & Summer Squash

It's summer vegetable time!  Need an easy, tasty, and healthy dish for all that zucchini and summer squash from your garden? (or your friend's garden? or your mom's garden? or your neighbor's garden? ...)  Here's your answer! 

Sure, I love squash casseroles, and zucchini bread, and zucchini cookies, as much as the next gal.  But I just can't eat all that butter, cheese, sour cream, and sugar for all the squash that comes my way.  So I turn to stewing my squash.  It's yummy.  And it's healthy.  And it's easy.

My mom used to make this all time, and as a kid I didn't like it at all.  Now I love it!  Isn't it funny how much our tastes change over time?

To make this simple dish, cut some zucchini and summer squash into big hunks.  Cut some onion the same way ... I didn't take a picture of that.

Big chunks

Toss the squash and onions into a big pot with canned tomatoes (though I bet you could use peeled fresh tomatoes!) and a bunch of salt and pepper.  Make sure to use a big pot!  And if your pot is really full, like this: ...

A very full pot!

... no worries, because everything's really going to cook down together like this:

But a full pot is no problem ... it all cooks down

I kind of half-cover my pot while the squash is simmering, like this:

My 1/2-cover method

Not sure if half-covering is necessary, but it makes me feel like the squash on the top is cooking sort of evenly as the squash on the bottom.  I also stir the mixture about every 15 minutes while it's simmering to help ensure even cooking.

When everything's tender, scoop out a big bowl and enjoy!  So easy.  I love that.

Stewed Zucchini & Summer Squash
Source:  My Mom

Ingredients
About 8 c. zucchini & summer squash chunks
1 large onion, cut in chunks (or more to taste)
1 (28 oz.) can diced tomatoes
2 tsp. salt
1 tsp. black pepper


Directions
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.

Notes:
- 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.

Enjoy!

This post is linked with These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper!, Savory Sunday hosted by The Sweet Details, Sharing Sundays hosted by Everyday Sisters, and This Week's Cravings hosted by Mom's Crazy Cooking.

It's summer vegetable time!  Need an easy, tasty, and healthy dish for all that zucchini and summer squash from your garden? (or your friend's garden? or your mom's garden? or your neighbor's garden? ...)  Here's your answer! 

Sure, I love squash casseroles, and zucchini bread, and zucchini cookies, as much as the next gal.  But I just can't eat all that butter, cheese, sour cream, and sugar for all the squash that comes my way.  So I turn to stewing my squash.  It's yummy.  And it's healthy.  And it's easy.

My mom used to make this all time, and as a kid I didn't like it at all.  Now I love it!  Isn't it funny how much our tastes change over time?

To make this simple dish, cut some zucchini and summer squash into big hunks.  Cut some onion the same way ... I didn't take a picture of that.

Big chunks

Toss the squash and onions into a big pot with canned tomatoes (though I bet you could use peeled fresh tomatoes!) and a bunch of salt and pepper.  Make sure to use a big pot!  And if your pot is really full, like this: ...

A very full pot!

... no worries, because everything's really going to cook down together like this:

But a full pot is no problem ... it all cooks down

I kind of half-cover my pot while the squash is simmering, like this:

My 1/2-cover method

Not sure if half-covering is necessary, but it makes me feel like the squash on the top is cooking sort of evenly as the squash on the bottom.  I also stir the mixture about every 15 minutes while it's simmering to help ensure even cooking.

When everything's tender, scoop out a big bowl and enjoy!  So easy.  I love that.

Stewed Zucchini & Summer Squash
Source:  My Mom

Ingredients
About 8 c. zucchini & summer squash chunks
1 large onion, cut in chunks (or more to taste)
1 (28 oz.) can diced tomatoes
2 tsp. salt
1 tsp. black pepper


Directions
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.

Notes:
- 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.

Enjoy!

This post is linked with These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper!, Savory Sunday hosted by The Sweet Details, Sharing Sundays hosted by Everyday Sisters, and This Week's Cravings hosted by Mom's Crazy Cooking.