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A few years ago my dh and I decided to try a more healthy lifestyle, which included lowering our carb intake. But we still wanted a hearty Italian meal so I made this up. Since we’re now in garden season, I thought you all might enjoy a recipe that will use up zucchini, one of the most prolific plants in any garden!<\/span><\/p>\n Lyn Cote\u2019s Less Pasta, More Zucchini Recipe<\/strong><\/p>\n 1 lb. ground turkey<\/p>\n 1 lb. ground beef<\/p>\n 3 medium zucchini, quartered and diced into 1\/2\u201d cubes<\/p>\n 1 large onion, diced<\/p>\n 1 pkg fresh mushrooms, quartered (Portobello or white–may substitute canned)<\/p>\n 1 15 oz. can, Italian style minced tomatoes (drained)<\/p>\n 1\/2 bottle or can of spaghetti sauce (your choice of brand)<\/p>\n 1 Tb. Orrington Farms Broth Base & Seasoning, Beef flavor<\/p>\n 1\/2 tsp oregano<\/p>\n 1 tsp minced garlic or 1\/2 tsp garlic powder<\/p>\n 1\/2 tsp salt (or to taste)<\/p>\n 1 c. shredded mozzarella<\/p>\n 1\/4 c. Parmesan cheese<\/p>\n Brown turkey and beef in large skillet. Add veggies and spices. Mix gently. Cover and simmer for an hour. Top with cheeses the last ten minutes to melt.<\/p>\n May be served over your choice of pasta. Or alone.<\/p>\n The one variable that you must take into consideration<\/strong> is the quantity of liquid from the zucchini.<\/p>\n You\u2019ll need to play around and see what works for you!<\/p>\n I make this large batch because from it we eat 1 supper, 1 lunch and many breakfasts. Leftovers mixed with scrambled eggs the next morning are very tasty!<\/p>\n But this recipe should easily feed a large family so if you don\u2019t like leftovers and have a smaller family, you can reduce the amount by 1\/2. But the leftovers are really good and my dh says get better overnight!<\/p>\n\n