Yes, it’s prolific and it’s hard to figure out what to do with it all. But it’s so versatile, its flavor so subtle, texture so creamy, its prep so simple, I actually herald its arrival in local vegetable patches (though not my own. I don’t have the space for vining stuff, but I’m happy to partake of the bushels of it provided by my co-worker and favorite vegetable gardener Pat Cuneo).
I made a pureed soup with it for Loaves & Dishes in 2002 that I popped into my head this morning, and now it’s ballooned into a full-blown craving.
11/2 teaspoons olive oil
11/2 cups chopped onion
2 garlic cloves, minced
9 cups (1-inch) sliced zucchini,(about 21/2 pounds)
5 cups fat-free, low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground blackpepper
1. Heat oil in a 2-quart stock pot over medium heat. Add onion and garlic, sauté 5 minutes or until tender. Add zucchini, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper; bring to a boil. Reduce heat and simmer 25 minutes or until zucchini is very tender. Let stand 5 minutes.
2. Place half of the zucchini mixture in a blender; cover tightly, and process until smooth. Pour pureed zucchini mixture into a large bowl. Repeat procedure with remaining zucchini mixture. Place pureed zucchini mixture in pan. Cook over low heat five minutes or until thoroughly heated. Keep warm.
Makes 10-12 cups
n Per 1 cup: 43 calories, .5 gram fat, 2.7 grams fiber.
– adapted from Cooking Light
UPDATE: Making this the evening of July 18, 2012, I replaced most of the pepper with a teaspoon of Montreal Steak Seasoning.