I don't think anyone really likes zucchini. I think anyone who says they do is just showing off. If people really enjoyed the taste of zucchini there wouldn't be so many ways to disguise it; breaded and fried zucchini, zucchini bread or (gag!) zucchini jam. My mother once sweated over a batch of the latter and forever after tried to convince us that it tasted just like pineapple. It didn't.
Somehow, a bunch of baby zucchini ended up in the produce drawer of my refrigerator. (Someone was probably showing off at Trader Joe's.) I waited quite a while, hoping they would go bad. But even without Debbie Meyer's Green Bags, they stayed pretty fresh and today my German guilt got the better of me. Enter Bill and Linda's Soup Recipe #4...
Tomato Zucchini Soup
In a small frying pan, heat one tablespoon of olive oil and sauté one onion, chopped, and one teaspoon minced garlic until the onions begin to soften. Pour the onions and garlic into a deep saucepan and add the following; two cans of diced tomatoes (I like Hunt's brand with Italian seasoning), two cans of chicken broth, two cubed Yukon gold potatoes (skins on), a bunch of fresh basil, chopped, and salt and pepper to taste. Bring to a boil, then lower heat and simmer until potatoes are soft.
While the tomato mixture simmers, reheat your small frying pan and add the following (without adding oil); one small can of whole corn, drained, and four baby zucchini, chopped small (about the size of corn kernels). Stir frequently while the veggies pan-roast and brown a little. Turn off the heat before they burn!
When the potatoes are cooked, blend the tomato mixture until smooth. (Or leave it a little chunky if you prefer.) Add the corn and zucchini and simmer together for another ten minutes. Makes six servings, 130 calories per serving.
I agree no one eats zucchini without breading it, marinating it, frying it or otherwise "spicing" it up. We like our sliced drizzled with olive oil, salt, pepper, and garlic and grilled on the BBQ! YUMMO
ReplyDeleteI feel obliged to stand up for the "few" of us who LOVE to eat zuchini. Raw, stewed, I love it prepared anyway.
ReplyDeleteOur Grandma Reed grew several varieties of squash in her garden, and Bill and I spent many of our childhood summers enjoying the harvest from her garden. That is perhaps why we developed our love of squash.
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