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Creamy Zucchini & Basil Soup (From: Susan)
2 pounds zucchini (5 small to medium)
1 large onion, chopped
4 cloves garlic, minced
salt & pepper to taste
3 cups vegetable broth (low salt preferred)
1/3 cup basil leaves, packed
3 tablespoons of raw cashews (not roasted or salted). See note below.
1 tablespoon of nutritional yeast. See note below.
Set aside one of the zucchini, trim and coarsely chop the rest.Cook onion in a large pot for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the chopped zucchini, salt and pepper, and cook over medium heat, stirring occasionally for 5 minutes. Add the broth and simmer until zucchini is tender, about 15 minutes.
Pour into a blender (in 2 batches if necessary) taking care to avoid burns by not filling the blender more than halfway. Add the basil, cashews, and nutritional yeast and blend until smooth
Return soup to the pot, season with additional salt and pepper if you prefer and keep warm. Shred the remaining zucchini with a grater or or potato slicer. Pour soup into bowls and sprinkle grated zucchini over the top.
My family also enjoys this soup chilled. This soup also freezes well. Servings: 6
Broiled Zucchini and Potatoes with Parmesan Crust
(From: Readington Community Garden) Serves 4
4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.
Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.
Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.
Cool Zucchini Slaw(From: Susan)
Sweet Zucchini Relish(From: Lisa)