Zucchini is taking over my life (with squash in a close 2nd). This summer, zucchini has been harvested early and often. Although we harvest a bunch at one time, it has averaged one a day. Ironically I couldn’t find one zucchini last year. We didn’t grow any nor did I see them at the farmer’s market. I suppose we’re making up for lost time this summer. My thoughts and research are consumed with zucchini and different ways to cook and eat it. I refuse to waste any of it and giving it all away is just too easy at this point.
I’ve challenged us to eat zucchini at least twice daily. And you know what? It hasn’t been as difficult as I thought. There is the obvious choice: Grilled Zucchini.
And the most pleasing choice: Zucchini Bread… and muffins… and mini muffins. We’ve had our share but I’ve also found healthier ways to utilize the harvest.
Last week, I made zucchini soup. Yes, soup! It was very tasty as a gazpacho as well. Unfortunately I do not have a formal recipe to share as this is a work in progress but I can explain the process. Almost all of our zucchini goes through the food processor for shredding, aside from those that we slice up and grill. I used about 4 cups of shredded zucchini for our soup. After sauteing onion and garlic in a large pot, I added the zucchini and 2-3 cups of water to boil. Plus all of the fresh herbs I could get my hands on. Namely, basil. About 2 cups. Plus oregano, marjoram and chives all snipped fresh from the garden. I seasoned with salt & cayenne pepper. I reduce to a simmer and used my immersion blend to puree the combination. We ate it just like that but decided the smooth soup would make a great base for shrimp. Next time! There will definitely be a next time to continue to tweak zucchini soup.
We also tried juicing zucchini which I am not a big fan of on its own. It tastes like, well, zucchini water. But with the addition of lemons, it was much sweeter. Zucchini-ade anyone?
I’ve found the easiest way to use up all of the zucchini is in smoothies! I fill the blender with the shredded zucchini as a base for the smoothie. I’ve cut out yogurt and banana completely so this smoothie is lower in fat than our usual. Once the zucchini is blended, I added in berries which completely dominate in flavor. As an added bonus, I’ve been blending fresh mint from the garden as well. When blended, like in the soup, zucchini takes on a creamy texture.
Summer tastes so good! What is your favorite zucchini recipe?