Cream of Zucchini Soup
This is the perfect way to use them, showcasing their sweet summer flavor. Roasting the zucchini first enhances the entire flavor of the soup but it is also an additional step in the preparation and is not necessary for a delicious soup.
1 large onion, coarsely chopped
1 large zucchini, chopped
1/4t chipotle powder *optional
3T coconut oil
6c boiling water
1 veg bouillon
1t salt or to taste
1/2-1 whole fresh jalapeño
large handful fresh parsley or basil *optional
Bring 6c of water to a boil.
In a large soup pot, add the oil and sauté the onions until golden and soft. Add the zucchini, salt, and black pepper. Continue to sauté until the zucchini softens and turns bright green. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.
In a blender or vitamix, add the zucchini mix, the cashews, and the jalapeño. Blend first at low speed and finally walking it up to full power. Let run for about 30 seconds.
Adjust the seasonings again after blending.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
All of this taken is out of the garden so the flavors are NOW. Delicious, spicy and just a bit sweet from the onions and squash. Fresh corn in this would be killer. I had this with Smashed Potatoes and Pan Fried Tempeh as a meal….DELISH.
Sautéed Zucchini, Pablano Pepper & Onions with Pan Toasted Polenta
1 medium zucchini or 2 smaller- thinly sliced
½ an onion red or white, thinly sliced
1 Pablano pepper, sliced
1/2t pink salt
1/4t black pepper
2T olive oil
1/2t chipotle powder
3T yellow cornmeal (I use locally ground)
In a large sauté pan over medium high heat, add the olive oil and brown onions and pan fry until toasted on the edges. Add in the squash slices and peppers and toss quickly in the pan to coat and then let the vegetables sit for 1-2 minutes to gain some color. Sprinkle in the corneal and then toss around the pan again until the corneal is just toasted and golden. Salt and pepper to taste. Serve immediately.
Corn Crusted Zucchini /Zucchini Cutlets
1 large zucchini, sliced thinly on the bias
1clove garlic, smashed, minced
olive oil for pan
3T nutritional yeast
1/4t ground black pepper
Pinch ground cayenne pepper
1/4t chipotle powder
In a large plastic container with an air tight, sealable lid, add the cornmeal, salt, black and red pepper and stir to have the ingredients well integrated. Add the slices of zucchini. Place the lid back on the container and shake the contents, thoroughly coating the squash with the cornmeal mixture.
In a large, heated skillet or frying pan, heat up over pan over medium heat Add the oil and the garlic. When the oil is hot, add the coated pieces of zucchini in batches, making sure not to overload the pan. Pan fry the zucchini for about 2-3 minutes on each side or until golden and crisp. Remove onto a plate lined with a clean dishtowel or paper towels to drain. You could also slice the zucchini length wise and just a bit thicker, creating cutlets.