Heat oil in a large frying pan or dutch oven over medium heat. Once the oil is heated, add onions and celery. Cook until tender.
Add ground meat and garlic and cook until no longer pink.
Toss in carrots and spices and cook for another 1-2 minutes.
If using a crockpot, transfer the meat mixture at this time.
Add all remaining ingredients except zucchini. If using a dutch oven, bring to a boil, cover and reduce heat to low.
Add zucchini and cook until tender (about 1 hour in crock pot, 20 minutes on the stove)
Place in individual serving containers with a twist top lid and freeze.
Pack fresh or frozen in a container with a twist top lid.
Heat in an oven safe dish, covered, for 20 minutes in the airplane oven or directly in a mini skillet in the hotel room.