I've been using zucchini for a meal that I think I invented but probably is from so many recipes I've read over the years, and on top of making lots of marinara sauces. I cut the zucchini in irregular chunks (smallish) and saute them in olive oil with a little pepper. Meanwhile, I defrost an Italian sausage (I always have a supply in the freezer, they go so well in so many things), peel off the membrane, and cut it up into small bite-sized pieces as it cooks. When it's nearly done I add a generous handful of frozen onions and at least as much or more diced frozen bell pepper (both from the garden - I cut these up before freezing) and let them saute with the sausage. I press a garlic clove into it then open a jar of my home-grown diced tomatoes and pour it in, juice and all and let it simmer down a little, then add the zucchini.

Simultaneously I have a pot of boiling water and cook up a cup of pasta (I found some wonderful tortellini at Aldi last week - my new favorite pasta for this is the one with mushrooms). I add that cooked pasta to the simmering mix. I also have a bag of salad sized shrimp in the freezer and I put a big handful in a bowl and let water dribble over it to thaw. The last two things into the pan are the cooked thawed shrimp and a few generous pinches of shredded Romano cheese.

It's not soupy, but the tomatoes make a nice sauce, the cheese is just enough to bind it and give a little sharp accent (I might use a quarter cup at the most). It's mostly vegetables with a small amount of pasta and good protein. If I have a small can of mushrooms I sometimes add them. A big bowl of this and a glass of wine and it's a good one-bowl meal.

SRS