With all our zucchini plants, I have had so much to work with. We love it grilled, sauteed, make it in bread and I even have a couple of casserole recipes. However, I am running out of ideas. I went to my cooking group and came home with a couple new ways to use zucchini. So I thought I would share.
Cream of Zucchini soup
3 cups of zucchini
1/2 cup water
1 TBSP minced onion
2 tsp chicken bouillon
2 TBSP butter
2 TBSP flour
1/8 pepper
1/2 cup light cream
Combine zucchini, water, onion, 1 tsp bouillon. Cook until zucchini is tender and most of the water is evaporated.
Puree or mash and set aside.
In saucepan, melt butter, flour, 1 tsp bouillon and pepper. Blend, add cream and simmer until thick. Add veggies to cream and mix.
This is such a great cream soup, I was pleasantly surprised. I fixed it last night and it was so good. Next time I thought I would even add some potatoes and corn to make it into a chowder.
Here is another:
Zucchini Brownies
2 c. sugar
3 eggs
1 c. vegetable oil
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
¼ tsp vanilla
½ c. milk
2 ½ c. flour
½ c. cocoa
2 c. grated zucchini
Mix ingredients together and beat. Bake at 350 in a greased 9x13 pan or deep cookie sheet. For brownie consistency: bake 20-25 minutes. For cake: bake 30-40 minutes. (I noticed it didn't matter how long I baked it---it still had a cake-like consistency. But still very good)
Frosting:
½ square margarine
3 TB milk
1 ½ TB cocoa
Bring to a boil and add enough powdered sugar until smooth for spreading.
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