Zucchini goodness

I like Zucchini. Grilled on the grill, sliced thin is the best.  yum.  Put it on a hamburger. Yum... Just not in a stir fry. But I found several other great things to do with Zucchini this summer.


I also found you can freeze zuchinni.  Shred it and put it in muffin trays in your freezer.  Pop them out and put those great frozen circles in a zip lock bag.  We have added a little zucchini to sloppy joes, manicotti, lasagna, soups, meatloaf... about anything.  why not...

Zucchini Soup

This is a recipe from the Lion House Cookbook

You can make double and triple batches but cut back on seasoned salt and chicken soup base.  Six times this for one crock pot.

3 cups (1 lb.) sliced zucchini

1/2 cup water
1 Tbl. fresh or instant onion

1 tsp. seasoned salt (scant)

1/2 tsp. parsley flakes or 2 Tbl. fresh parsley

1 tsp. chicken soup base granules (scant)- 2 buillions

Combine and cook until tender and most of the water is evaporated.  Mash and puree and set aside.

(At this point you can freeze in containers and then use in winter and defrost and make the following.)

In saucepan melt

2 Tbl. butter

Add

2 Tbl. flour

1/8 tsp. white pepper

Blend and add 1 C milk

1/2 C  cream

Simmer until thickened

Stir in pureed vegetables

Garnish with paprika and sour cream

http://o-yummy.blogspot.com/2011/08/zucchini-soup.html
http://hungryhomemaker.blogspot.com/2009/12/zucchini-soup-and-homemade-dinner-rolls.html

Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce
Recipe by Our Best Bites

Ingredients
½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired

Instructions
Prepare a pot of water and cook pasta according to package instructions.  Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.  Cut each of those slices into long pieces, about the same size as the fettuccine (see photos above for explanation).  Set zucchini aside.

Heat a medium size skillet to medium heat.  When hot, add 1 teaspoon olive oil.  Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.  Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered.  Remove tomatoes from pan and place in a small dish, covered, and set aside.

Add another 1 teaspoon olive oil to the empty pan and add garlic.  Stir constantly on medium-low heat for about 30-60 seconds.  Add chicken broth.  Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan.  Simmer for 1-2 minutes and then reduce heat to low.

Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth.  Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.  Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.  Taste sauce and season with salt and pepper to taste.  (Lemon lovers can also squeeze in extra lemon juice at this point.)

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta).  Boil for about 2 minutes, or until tender.  Drain zucchini and pasta and combine with sauce.  Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ourbestbites%2FdjLu+%28Our+Best+Bites%29&utm_content=Google+Reader


Zucchini muffins

4.75 ounces whole-wheat flour (about 1 cup)

3 ounces all-purpose flour (about 2/3 cup)

1/2 cup sugar

1 teaspoon ground cinnamon

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups shredded zucchini

1/2 cup fat-free milk

2 tablespoons canola oil

2 tablespoons honey

1 large egg

Cooking spray

I liked putting a soft frosting glaze drizzled on top... but you could also put 1 tablespoon sugar and 

1/4 teaspoon ground cinnamon

Preparation:

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.