Zucchini, Zucchini, Zucchini

Our vegetable garden consisted of three plants this year: a tomato, a zucchini, and a crookneck squash (sadly, our pumpkin plant died because I think I planted it too early). Our small garden has been very prolific. Jared doesn't like either squash or zucchini, but we make him eat three "Jared-sized" pieces every night with his dinner. He now gobbles them up without complaint.

Last night with our dinner we had zucchini in three forms: cooked zucchini with butter, zucchini bread, and zucchini in our spaghetti sauce. The spaghetti sauce is actually a chicken spaghetti sauce, and was delicious! I thought I'd share the recipe for all of you out there that are trying to use up your zucchini like I am.

Chicken Italian Sauce

• 4 boneless, skinless chicken breasts
• 1 small can mushrooms (yuck, I left those out)
• 1 small green pepper, diced
• 1 onion, diced
• 1 medium zucchini, chopped
  
• 1 26-oz jar spaghetti sauce

Put everything in a crockpot and cook on low for 6-8 hours. Yum! Serve over linguini or spaghetti.