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Rich Spaghetti Sauce Over Squash Medallions

(From Our April 2016 Newsletter - Grandma C.)

Ingredients

• 1 lb lean ground turkey meat


• 1 small white onion, diced


• 2 stalks celery, sliced thin


• 1 tsp garlic, fresh or jarred


• 1 can petite diced tomatoes


• 2-3 cans tomato sauce


• ½ cup dry red wine


• 1 TBSP Italian seasoning


• 1 tsp dried basil


• 1 tsp dried parsley


• Salt and Pepper


• 2 Zucchini, sliced ¼ inch thick medallions


• 2 Summer squash, sliced ¼ inch thick medallions

Brown the ground turkey in a dutch oven.  There will not be any significant grease.

Add onion and celery, brown another minute or two on medium heat.

Add garlic, canned tomatoes, canned tomato sauce and spices.  Salt and pepper to taste.

Mix and bring to a boil over meduim heat, then lower to medium/low heat.  Simmer approximately 15 minutes.  Add red wine, simmer another 5 minutes.

While the sauce is simmering…

Add zucchini and summer squash medallions to another large saucepan.

Fill pan about half full with water (just enough to cover vegetables), sprinkle in some salt and bring to a boil.  Boil 7 to 10 minutes, until veggies are soft.  (For al dente veggies, cook 6 to 7 minutes.)

Drain vegetables and arrange on a plate.  Spoon spaghetti sauce over the vegetables.

Garnish with Fresh grated mozzerella or parmesan cheese.  Serve with garlic toast.

Recipe serves 4.