Do you have a favorite recipe that uses one or more of our vegetables? If you would like to share it with others who enjoy our healthy vegetables, please paste the text of the recipe in an email or provide a link if it is already elsewhere on the internet. We will post the recipe on this page, either anonymously or with your name as you like.
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
Grilled Zucchini with Tomatoes & Balsamic Vinegar
(From: Readington Community Garden)
2 pounds zucchini
1/4 cup olive oil
Freshly ground black pepper
2 TBSP balsamic vinegar
2 medium ripe tomatoes
1/4 cup fresh basil leaves
1 pound pasta (fusilli or other short shapes work best)
1. Light the grill. Bring also 4 quarts of salted water to a boil in a large pot for cooking the pasta
2. Wash the zucchini to remove any dirt. Trim the ends. Slice each zucchini lengthwise into strips about 1/2 inch think. Lay the slices on a baking sheet and bush both sides with olive oil. Generously salt and pepper each as well.
3. Grill the zucchini, turning until both sides are done. About 10 minutes. Briefly cool the zucchini.
4. Whisk 2 Tbsp of the olive oil with the vinegar, 1 teaspoon of salt and 1/4 teaspoon pepper in a bowl large enought to hold the pasta. Core and cut the tomatoes into 1/2 inch cubes. Toss the tomatoes and the basil with the dressing. Cut the grilled zucchini slices into 1 inch pieces. Toss the zucchini into the bowl with the tomatoes and mix gently. Adjust with salt and pepper as needed.
5. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the zucchini sauce. Mix well and serve immediately.
Zucchini and Rice