Ingredients
Directions
1
Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.2
Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.3
Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.4
Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
Ingredients
ROASTED LEEKS
Directions
1
Begin the roasted leeks:.2
Preheat the oven to 450 degrees.3
Combine leeks, oil, salt, and pepper in lg bowl; toss gently.4
Spread in a roasting pan and roast for 20 minutes, stirring once or twice.5
Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.6
Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.7
Add zucchini and potatoes; mix well.8
Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.9
Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.10
spinach wilts.11
Puree in batches in a blender.12
(To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).13
Return the puree to the pot.14
Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
Ingredients
Directions
1
Bring water, onion, diced squash, and butter to boil.2
Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.3
Add sliced zucchini, oregano, and garlic, and bring to a boil again.4
Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.5
Turn heat down to low.6
In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.7
Add to the soup.8
Turn off heat, add tamari, pepper and salt to taste.9
Serve.
Ingredients
Directions
1
make rice.2
rinse and chop zucchini into bite size pieces.3
heat oil and saute onion, garlic& curry until golden/onions are clear.4
add zucchini, mustard and broth.5
stir well, bring to boil.6
reduce heat, cover & simmer 10 minutes.7
let cool 15 minutes.8
transfer to blender and puree.9
return to saucepan and stir in yogurt and rice.10
heat through and serve.
Ingredients
Directions
1
Preheat oven to 350°F.2
Lightly grease a cookie sheet.3
Mix all ingredients together in a medium sized bowl.4
Form mixture into small balls (about 1 rounded tablespoon each).5
Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.6
Add balls to a marinara sauce and simmer, covered, for 30 minutes.7
Check during simmering to see if more sauce needs to be added.8
Serve with pasta and sauce.9
**NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.
Ingredients
Directions
1
Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.2
Add peanuts and next 4 ingredients, stirring well.3
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.4
Serve immediately.
