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
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) apple sauce
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk (i make sour milk using 1/2 cup milk and a tbsp vinegar)
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes.
Yields 9 large cupcakes or 20 standard cupcakes.
This recipe was in the Easton Farmer’s Market newsletter and sounds like a good way to use up some of the lovely zucchini growing in my garden.
3 zucchini (about ½ pound each), sliced lengthwise into ¼-inch slices
1 tablespoon olive oil
⅛ teaspoon salt
Pinch of freshly ground black pepper
1½ ounces soft goat’s cheese or other soft cheese
1 tablespoon freshly minced parsley leaves
½ teaspoon lemon juice
2 cups baby spinach leaves
⅓ cup basil leaves
Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
Put ½ teaspoon of the cheese mixture about ½-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.