Thursday, September 20, 2007


What is up with zucchini? Does it multiply like rabbits everywhere it is grown or just the west? As long as I can remember, someone was always trying to push zucchini on someone and there was the "prize" 3 foot long zucchini monster sitting on the counter. Am I alone in this? The stuff spreads like wildfire.
While visiting Kim a few weeks ago, she showed me her typical over abundant zucchini crop. I am sure she was just hoping I'd say, "oooooh, can I have some?" but I wasn't going to volunteer myself as an outlet. However, Kim is a good sales person because she presented me with a stack of recipes using zucchini before she even started heaping the stuff into a bag. I was hesitant because I don't know what to do with 10 lbs of zucchini. I love zucchini but I only know how to put it in lasagna and bread. I'll take it battered and fried at the fair (read: a street fair like setting, not the fair because that is on my list of things to NEVER do again) but I don't really like it sauteed with onions and squash like my dad used to do it. Too mushy.

Now I can't get enough of it. I've searched recipe sites far and wide and have found the most amazing zucchini recipes. I got this zucchini bread recipe from That is a great source. I found the Creamy Zucchini Soup from the Lion House Classics cookbook to be the all time winner. Because it is delicious, I want to share it with all of you. Try it... you won't be sorry!

Creamy Zucchini Soup
3 Cups chopped or shredded zucchini (this is from the freezer)
1/2 Cup Water
1 Tablespoon minced onion (I added a clove of minced garlic, too)
1 teaspoon seasoned salt
1/2 teaspoon parsley flakes (I only had fresh and it worked fine)
2 chicken Bullion cubes or 2 teaspoons chicken soup base
2 Tablespoons butter
2 Tablespoons flour
1/8 teaspoon pepper (I added more because I like it)
1 Cup milk (I used Skim)
1/2 Cup light cream (I used Heavy because that is what I had on hand - it balanced out the unmilkness of Skim milk)
Sour Cream
Makes 4-6 Servings (we got 3 really big bowls out if it)

Combine zucchini, water, onion (garlic), seasoned salt, parsley and 1 bullion cube (or 1 tsp. chicken soup base) in a skillet. Cook until zucchini is tender and most of the water has evaporated.
Mash or puree (I used the food processor) zucchini and set aside. In a saucepan melt butter; blend in flour and remaining bullion (or chicken soup base) and pepper. Add milk and cream, and simmer until thick.
Stir in pureed vegetables. Thin with milk if desired (I didn't find the need to). Garnish with paprika and sour cream. Adjust seasonings to tastes.

I apologize for not taking a nice picture of my bowl with the beautiful paprika and sour cream dollop, but I really started taking spoonfuls out of the pan. YUMMY! I hope you enjoy it.

But I am not lying about my title... if you have zucchini and need to get rid of it, or know someone who does, I'll swap a bag or some fall decor of some sort for it. I live smack in the middle of the Salt Lake Valley (Holladay) and am willing to drive to Riverton or the Avenues to get more. So... the offer stands. Let me know (I'll take tomatoes, too). I love zucchini and have eaten all that Kim provided (oh Kim, why isn't your garden closer?).


Nicole said...

Okay, now i must have that soup! I might have to make a special trip to my mom's just to get some zucchini for it!

(Oh, and I love the quilt on the last post.....looks great!0

Kim said...

I have zucchini and tomatoes and will be in Kaysville this weekend...say the word friend! :D

Daisy said...

Amen to that sister! If you get extra, just throw it over the fence. I'm a fan of zucchini, tomatoes, and cucumbers. ;)

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