I used half of a small zucchini for two loafs of bread. What am I going to do w/ the rest? Any ideas? :) Do you think that I could cut out the seeds, salt & bake them like pumpkin seeds? (I didn't label this "recipes" b/c I didn't give you the recipe! You can Google that yourself!)
Creamy Basil Zucchini Soup
ReplyDeleteIngredients
* 1 tablespoon olive oil
* 1 large yellow onion, chopped
* 2 pounds zucchini, sliced 1/4 in. thick
* 4 cups reduced-sodium or homemade chicken broth
* 1 cup loosely packed basil leaves, washed and stemmed, plus more for garnish
* 2 tablespoons crème fraîche (see Notes), plus more for garnish
* 1/4 teaspoon chili powder, plus more for garnish
* Kosher salt
Preparation
1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes; then add chicken broth and 1 cup basil leaves. Reduce heat to a simmer and cook 20 minutes.
2. Purée the soup in batches in a blender. Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through. Add 2 tbsp. crème fraîche and 1/4 tsp. chili powder. Season with salt to taste.
3. Divide soup among bowls and garnish each with some crème fraîche, a sprinkle of chili powder, and a few basil leaves.
The Twist: Dress It Up. We love the simplicity of this soothing, mild soup, but to make it a little fancier, skip garnishing the soup with crème fraîche, chili powder, and basil in step 3, and instead halve 1 roasted red bell pepper, removing seeds and stem. Slice half into ribbons. Put the other half in a blender and purée with 1/2 cup crème fraîche or sour cream. Strain into a bowl, then drizzle over soup. Top with bell pepper ribbons and toasted pine nuts.
Note: Nutritional analysis is per 1 1/2-cup serving.
ZUCCHINI - CHOCOLATE CHIP COOKIES
ReplyDelete1 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/4 tsp. salt
1/2 tsp. baking soda
3/4 c. oatmeal
1/2 c. coconut
6 oz. chocolate chips
1/2 c. nuts
1/2 c. butter
1 c. zucchini, shredded
Beat butter, sugar, egg and vanilla. Add all dry ingredients and oatmeal; mix until smooth. Add coconut, chips, nuts and zucchini; mix well. Drop by spoonfuls (same as chocolate chip cookies) on greased cookie sheet. Bake at 350 degrees for 10 minutes.
you can also shred the zuchinni in a food processer and freeze it for future loafs of zuchinni bread - works quite well!
ReplyDeleteI have also sliced the zucchini like apples, great for making pies, really works, the cinnamon and sugar do the trick, Love Mom
ReplyDeleteDon't use cookie recipe! Made a double batch last night. Dave likes them, I don't. They taste good, but are a little ugly!
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