In my quest for creative ways to use up the zucchini before it goes bad, I came across an easy zucchini soup that I’ve adapted and made three times now.
1 tbsp olive oil (to saute onion)
salt & pepper
Cut zucchini into chunks and add enough broth to cover. Saute the onion and once caramelized, add to the zucchini. Simmer until zucchini is falling apart. Tear basil by hand and add to the mixture. Turn off heat. Add salt and pepper to taste. Once cool, puree until smooth.
I prefer it served lukewarm. Add a dollop of sour cream and a sprig of basil if you’re looking to pretty it up
One of our new favorite fall/winter vegetables is Spaghetti Squash. I generally just bake it, strip out the flesh and douce it with a generous shot of salt, pepper and spray butter. Last night I was feeling like doing a little more work so I adapted a veggie side dish to go with it inspired by my friend Brenda.
- 1 onion, chopped
- 1 tbsp crushed garlic
- 1 large can diced tomatoes
- 1 small can black olives sliced
- 2-4 tbsp grated Parmesan cheese
Saute the onion and garlic in a touch of olive oil (I use the spray olive oil by Pam). Add tomatoes and simmer 15-20 minutes. Add the olives and simmer another 5-7 minutes. Add parmesean when ready to serve.
To go with this, I put two chicken breasts in a glass baking dish with a couple of tablespoons of balsalmic vinigar, a dash of liquid smoke and a heavy sprinkling of coarse seasoned pepper. I covered that in foil and baked at the same time as the spaghetti squash.
It would have been terrific all mixed together, but I plated it just so everything overlapped a little.
The interwebs are a beautiful thing. My friend K and I were chatting over iChat today as she was looking for a tomato sauce recipe. After scanning a few that seemed rediculously time consuming, I came across this one on Chez Pim that looks easy and definitely worth a try.
I guess I should pull the rest of my tomtoes and give this a whirl.
My friend A has me almost convinced to try our hand at making fresh pasta for acorn squash ravioli. The idea of using my virgin ravioli cutter is tempting, and I do love squash. Though I hate to even calculate the points on this one so maybe I’ll talk her into waiting a week or so until I get down to my goal for WW (only two pound to go!). It could be our celebration dinner.
But until then, here is the post she found with the recipe from A Chow Life: Make pasta tonight. Acorn Aquash Ravioli.
This recipe is apparently originally from “A Passion for Preserves” and/ or www.recipzaar.com and it is super yummy. It tastes like lemon curd. My friend Sue stirred it into plain yogurt swears it tasted like lemon yogurt.
2 c. sugar (white sugar gives a nicer color)
½ c. butter
2 lemons, juiced and zested
Peel, seed and cube zucchini and cook in boiling water or in microwave until tender, about 10 minutes.
Drain well and pour into food processor and process until smooth.
Cook in the top of a double broiler with remainder of ingredients. Stir frequently until thick and creamy, 15 – 30 minutes.
Eat when cooled.
Or ladle into jars (leaving ¼” headspace), wipe rims clean and tighten lids and rings on top. Process in boiling water bath for 5 minutes.
Take out of hot water bath and invert for a few minutes. Stand right side up and cool.
Last week my friend A gave me a monster golden zucchini she acquired from her CSA. Her husband E doesn’t like any type of squash so I inherited it and I’ve been thinking about the possibilities. Last night on a quest to fix something low in points (I was being good to splurge tonight, but that’s another story), I combined a few ideas and made up my Italian stuffed monster zucchini.
1 monster zucchini sliced in half longways with the insides scooped out
Combine the insides with:
1 onion chopped
1 yellow bell pepper chopped
1 (or 2) cloves of garlic or a big blop of the pre-diced kind
1 tbsp olive oil
1 1/2 cups tomato sauce
2 large handfuls spinach chopped
6 small italian turkey sausage links sliced into 1/2 inch chunks
1/2 cup mozzarella cheese
2 tbsp Parmesan cheese
Saute zucchini, onion, garlic in olive oil until tender. Add sausage and heat until done. Add sauce and spinach until spinach wilts. Put mixture in hollowed zucchini halves. Bake at 375 for 20 minutes. Top with cheeses and heat until melted.