What Can You Do With All That Zucchini......Lots!

Posted on July 22, 2014 by Karen Schumann | 0 comments

WHAT CAN YOU DO WITH ALL THAT ZUCCHINI.....LOTS!

My trip to the market this week was actually a walk into my vegetable garden.  I saw two beautiful zucchini and knew what I wanted to do.  A favorite zucchini and watercress soup recipe and zucchini pancakes!  I know that when those first zucchini appear it is just a matter of days before they start coming in fast and furious so I want you to be prepared. Besides the recipes that I am going to share with you there are many different ways to use and enjoy your abundance.  Zucchini bread, sauted with a little salt and pepper, in a vegetable lasagna, or gratin, used with the Spirelli to make zucchini spaghetti with fresh tomatoes and basil, the list can go on and on.  So please don't be overwhelmed, just embrace it and start cooking!

ZUCCHINI AND WATERCRESS SOUP

From Sophie Dahl, Miss Dahl's Voluptuous Delights (one of my favorite cookbooks)

Servings: 2 to 4        

Ingredients:  2 zucchini, roughly chopped, 1 small onion chopped, 2 handfuls of watercress, roughly chopped, 1 quart (4 cups) chicken/vegetable stock, salt and freshly ground pepper, and 1 Tablespoon of light cream

1.  Saute onion in a little bit of olive oil until translucent, add zucchini and stock, cook on a low heat for 10 minutes (I saute the zucchini with the onion for a minute before adding the stock).

2.  Add the watercress and cook for another 5 minutes, season with salt and freshly ground pepper, let cool for a bit.

3.  Transfer your soup to a blender and puree, return to the pot, warm, and add the cream and enjoy!

My Notes:  I love this soup hot, warm, room temperature, and cold.  It is very light and delicious!  I serve it with extra pepper and a dash of olive oil.

ZUCCHINI PANCAKES

Servings: 2

Ingredients:  1 cup of grated zucchini, 1 heaping Tablespoon of flour, 1 egg, lightly beaten, and a pinch of salt

1.  Place grated zucchini in paper towel and squeeze out as much water as possible and place in a bowl.

2.  Stir in flour, mixing well, add beaten egg, mixing until combined well, stir in salt.

3.  Heat skillet and add a little butter or oil.  Using a scooper or your hands, form your pancakes and place them into the skillet.

4.  Let cook until golden brown on both sides, making sure that your pancakes are cooked through.  Serve with a dollop of sour cream or plain yogurt.

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