Zucchini, Roasted Tomatoes, Yellow Pepper, and Onion W/ Beef Meatballs in Spaghetti Sauce

This is a wonderful recipe. It helps you to use up your Summer zucchini abundance. 

It is the summer of 2020. Many things are still scary and the world is still in lockdown. Blessed are we who prepare for the worst in good times so that we can get last year's product from the freezer and add this season's harvest of fresh vegetables.

I am not a survivalist, but I am a grandchild of a WWI and WWII grandmother. I always prepare a pantry for lean times, and I am very happy if they do not manifest. I am glad I was raised this way by her, it has proven to be intrinsically important in these pandemic times. 

This meal is from the freezer and pantry mostly. 

Ingredients:

2 cups roasted tomatoes, drained of excess water

1 jar of PC tomato sauce

1 Yellow bell pepper

Dried basil flakes

1 medium zucchini, shredded 

Olive oil, generous amount 

3-4 garlic pods

Water, as needed to thin

1 pound ground beef

1 egg

1/2 cup breadcrumbs

Onion soup powder, leftovers

Salt

Pepper

Method:

Add oil to pan. Drain tomatoes of excess water, add to pot and cook out. Add good pinch of dried basil. Use water as needed to thin out/avoid burning. Then add the garlic, cook them out and remove from pan when it's time to add the zucchini and bell pepper. Mix in tomato sauce.

In a bowl, combine the ground beef, egg, salt, pepper, onion powder, and breadcrumbs. Form into meatballs and add to the pan. Brown the yummy meatballs.

Transfer pan's contents to tray, bake for 1 hour at 350 degrees.

YUM!

~Cookin Mum