Summer Veggies



Fact:  I am the worst gardener on this planet and I love to cook.

Fact:  I married one of the best vegetable harvesters on this planet and he loves to eat.

Opinion:  I am a smart woman.


This summer we are growing zucchini, tomatoes, green and red bell peppers (R.I.P. garlic and onions).  To my surprise I went outside to check on the plants and I noticed that our zucchini plant has transformed into the “Little Shop of Horrors” plant and we had one GIANT zucchini.  When I can figure out how to post pictures I will definitely post this bc it is unbelievable.  Anyways, I then went online to find some good recipes that I could use the zucchini for and I found this post from the Tasty Kitchen and it looks delicious.  It is vegetarian, but you can add any meat you like and I can’t wait to add the hot sauce.  Enjoy!


 Jambalaya with Zucchini and Summer Squash

  • 1 pound Zucchini And Summer Squash
  • 2 Tablespoons Olive Oil, Divided
  • 1 whole Yellow Onion (large)
  • 1 whole Red Bell Pepper
  • 1 whole Green Bell Pepper
  • 2 cloves Garlic
  • 1 pinch Salt & Pepper
  • 1 teaspoon Paprika, Preferably Spanish Smoked Sweet Paprika
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Dried Thyme
  • 1 whole Bay Leaf
  • ¾ teaspoons Cayenne Pepper, Or To Taste
  • 1 Tablespoon Tomato Paste
  • 2-½ cups Broth (chicken Substitute Recommended)
  • 1 can Diced Tomatoes, 14.5 Oz
  • 1 cup Long Grain White Rice, Uncooked



Heat large Dutch oven over medium heat. Meanwhile dice zucchini and summer squash into half inch pieces.


When dutch oven is warm, after approximately 4 – 5 minutes, add one tablespoon of olive oil to pan. Tilt to coat bottom of dutch oven before adding zucchini and squash. Season veggies with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes. Meanwhile dice onion, red and green bell peppers. If making no-chicken broth from bouillon, start water to boil in kettle.


Remove zucchini and squash from pan and set aside. Return Dutch oven to heat; when warm, add an additional tablespoon of olive oil to pan. Tilt to coat pan with oil before adding onion and peppers. Saute, stirring occasionally, until beginning to soften, approximately 7 – 10 minutes.


While onions and peppers saute, mince garlic.


Add garlic, 1/2 teaspoon of salt, large pinch pepper, paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, broth and canned tomatoes. Increase heat and bring mixture to boil.


After mixture is boiling add white rice; stir to incorporate. Reduce heat to medium low and simmer, covered for 20 minutes until rice is done and most of the liquid is absorbed. Be sure    to stir mixture several times while simmering. 


After rice is cooked and most, but not all of the liquid is absorbed, add reserved squash and zucchini. (*) Stir to incorporate. Remove bay leaf, cover and cook over low heat for an additional 5 minutes.


Taste and season with salt and pepper ; serve immediately. (Serve with Tabasco)


If you want to add shrimp add it (peeled and  deveined) after the rice has cooked for 20 minutes and cook for 5 minutes more.  Makes 4 servings and can be kept for 3 days in airtight container.


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