Wednesday, June 11, 2008

It's that time of year again - invasion of the zucchini plants!

One of the great things about living in the Bay Area is our long growing season for vegetables. Our zucchini plants (yes, we always plant too many) are going gang busters. I got a great cold soup recipe (more of a loose guideline) from a card making friend on what to do with that zucchini you missed picking the day before and when you find it in the morning, it grew to the size of a large leg over night. You will never find this size at the grocery store. :)
1 or 2 extra large zucchini - chopped up
1 large yellow onion - chopped up
2-3 cloves of garlic - mashed up
1 small can tomato paste
1 Tablespoon Cumin or Curry powder
salt and pepper
pinch of red pepper flakes
Bay leaf and whatever else looks good in your spice cabinet. Simmer all of the above in chicken stock until zucchini and onion are soft. Puree everything in a blender then chill. Adjust seasoning before serving


DeniseB said...

When our zucchini gets overgrown like that, we make stuffed zucchini. Make a thick spaghetti sauce with meat (if desired), then fill a zucchini, cut in half lengthwise and scooped out. Bake it in a covered dish. Top with a bit of Parmesan or mozzarella cheese before serving. It's really good fixed that way!

plg said...

I have a recipe for zucchini that tastes just like apple pie - NO kidding! I'm serious here Lisa......