Well it’s that time of year again; zucchini here, zucchini there, zucchini everywhere! This evening we had zucchini four ways; two kinds of soup, raw as finger food with ranch dip, and the ever-popular zucchini bread.
These were so good we thought as a public service we would share at least some of the recipes. By the way, I found the zucchini version of “the one that got away” in my raised bed the other day (see it in the picture to the left); it must be two feet long and as thick as your upper arm. It’s probably a little too big to be really good anymore.
Anyway there are still some nice-sized ones that we can use. So here goes with a recipe using zucchini. Try it, you’ll like it.
1 medium onion, diced ½ cup butter 2 ½ cups shredded zucchini 2 ½ cups chicken broth ½ tsp dried basil (we used fresh basil from the garden) ½ tsp salt ½ tsp pepper ¼ tsp nutmeg 1 cup light cream
In a large saucepan, sauté onion in butter. Add zucchini and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree, in two batches on low in blender. Return to pan; stir in cream and heat through. Makes five cups.
We had some nice homemade rustic bread which was great dunked in the soup. Mmmm…
We’d love to know what creative and delicious ways you use zucchini and if you have recipes to share, we’d enjoy hearing those as well. Please share with us in the comments below.