My 5 year-old announced that the only vegetables from our garden that he will not eat are carrots and zucchini (or patty pan squash). On the positive side, that means he is willing to eat everything else. On the other side – it is now my challenge to figure out how to get him to eat these veggies (aside from in carrot cake and <a title="Zucchini Bread" href="https://andreasgardencooking.com/
2012/07/14/zucchini-bread/”>zucchini bread, both of which he loves). With my daughters, I always had luck adding vegetables to tomato sauce. Somehow, they were more willing to eat their least favorite vegetables when they were covered in tomato sauce and eaten with pasta and cheese.The key to keeping the vegetables hidden is to either cook and mash them or grate them in fresh and let them cook in the sauce. Tonight I grated the vegetables.The sauce turned out really tasty. The carrots add a touch of sweetness and the grated squash pretty much disappears into the sauce.
I served it with rigatoni, topped with grated asiago cheese along with a salad of garden fresh cucumbers and tomatoes. A very happy and successful dinner indeed.
Tomato Sauce with Not-So-Hidden Veggies (Carrots & Patty Pan Squash)
It is not much of a specific recipe, more of a guideline.
For each 3 – 4 cups of tomato sauce, I add:
2 large carrots, grated (from the garden)
1 medium sized squash (from the garden)
Bring the sauce with the veggies to a low simmer for 10 – 15 minutes. If your sauce is thin, leave it uncovered as it cooks; if it is thick, cover it.
Use in whatever pasta dish you are making and enjoy!
And enjoy the fruit of your garden!