All That Zucchini!

So you decided to grow zucchini in your garden this year. Now…what are you going to do with all that zucchini? Here’s a few recipes that might use up some of that squash. It just isn’t getting any easier than this! Invite your neighbors over for dinner, they’ll love the soup so much, maybe they’ll take home plenty of zucchini!

Zucchini is botanically a fruit, mostly we consider and use it as a vegetable. This is a great low calorie (about 25 calories for a medium zucchini) stomach filler when you are trying to lose weight. Also a great source of fiber, protein, Vitamin C and anti-oxidants!

Zucchini Soup

1½ lbs. zucchini, cut into ½” pieces
1½ cups chicken broth (canned low-fat is fine) or water
¼ cup whipping cream (you can use fat free half& half)
¼ teaspoon ground nutmeg
2 tablespoon grated parmesan

Bring zucchini and broth to a boil in heavy saucepan. Reduce heat to
Medium-low, cover and simmer until zucchini is very tender (about
15 minutes). Working in batches, puree soup until almost smooth. Return to saucepan, add cream, nutmeg and cheese; stir over medium heat until warm, Season to taste with salt and pepper.

Here’s a great condiment and you can use up some of your zucchini.

ZUCCHINI RELISH

5 Cups grated zucchini
2 Cups grated onions
2 Large green peppers, grated
1 Large sweet red pepper, grated
2 ½ Tablespoons salt
1 ¼ Cup cider vinegar
2 Teaspoons mustard seed
1 Teaspoon celery seed
½ Teaspoon turmeric
2 ¼ cups sugar

In large bowl, combine zucchini, onions, green and red peppers and mix in salt. Allow to stand overnight, stirring occasionally. Next day, rinse in cold water. Place zucchini mixture in large pot with vinegar, mustard seed, celery seed, turmeric and sugar. If you like things a little spicy, add a whole hot chili to the mixture. Bring to a boil, let simmer for 20 minutes. Pour into sterilized jars and seal. Process for 10 minutes in boiling water bath.

OK you’re not a canner, so make the relish, let it cool and store in refrigerator. It’s not going to last that long anyway…Use as a condiment or on sandwiches. Throw the pickle relish away and try on your dogs, burgers and sausages.

Here is a wonderful dish of light golden zucchini and pasta. Light and delicious. The perfect side dish or a quick simple meal.

PASTA WITH ZUCCHINI

1 Pound zucchini, sliced thick (about 3 zucchini)
3 Tablespoons extra virgin olive oil
2 Cloves garlic, finely chopped
½ Pound spaghetti
½ Cup pasta water, reserved
¼ Cup fresh basil, chopped
Salt & pepper
Fresh grated parmesean or romano cheese

Heat the water for the spaghetti. Place olive oil in large sauté pan over medium heat, add garlic and stir, add zucchini and cook until golden. Season with salt and pepper and add 2 tablespoons of your hot water. Allow to simmer a few minutes. Cook spaghetti and reserve ½ cup water. Drain pasta and place in pan with zucchini adding a little or the reserved water. Add basil, toss gently and serve. Top with freshly grated cheese.
Buon Appetito!