Zucchini

Katy Allen mentioned at church that she has some extra zucchini she is sharing with anyone that wants it. People started talking about good zuchini recipes.  Karen Holt has a great cookie recipe and we heard about several others.  If you have a good recipe to share, email it me or post it in the comments.  It's that time of year.

Here is a soup recipe from Christy.

Zucchini Soup (for rainy days or when you need soup and such)

from Southern Living Magazine, April 2008

 

Makes 7 cups; preparation 10 min

Cook: 25 Min; Stand: 20 min

 

Saute:

1 cup chopped celery

1 cup chopped onion

1-2 Tbsp virgin olive oil

 

Add to the pot of saute:

1 1/2 lb zucchini, cut into 1/4 inch pieces (about 5 cups)

continue to cook over medium heat til tender

 

Add:

3 cups low-sodium chicken broth

1 (16-oz) can of cannellini beans, rinses and drained

1 tsp salt

1/4 tsp pepper

 

Can garnish with thinkly sliced radishes or crumbled feta

 

Let stand (to cool) then process soup in batches in a blender/ food processor or until smooth then return to pot and heat for 5 minutes/ until heated.

 

Variations:  add leftover grilled chicken cut into cubes to this soup or chicken sausages.  Garbanzo and butter beans also work nicely too (vs cannellini).  And I have processed the whole soup and cooked it after blending first too-- just more spicy result if onions are not sauteed first