15-Minute All-Greens Soup

Serves: 4

¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
3 zucchini, trimmed and cut into ½-inch pieces
2 celery stalks, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and cut into ½-inch pieces
½ bunch loosely-packed kale, stemmed and coarsely chopped
2 cups fresh spinach leaves
1 cup loosely-packed fresh parsley or basil
About 2 cups vegetable broth, chicken broth or water (NOTE: Add more or less liquid to reach your desired consistency.)
Salt and pepper

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Prepare a large bowl with ice water. In a large pot of boiling water, blanch the zucchini, celery and snow peas until fork-tender, 3 to 5 minutes. Dunk into the prepared ice water bowl; drain and pat dry. Blanch the kale, spinach and parsley until bright green, about 45 seconds; drain and pat dry, then squeeze out any extra liquid. Place the onion mixture and half of the blanched vegetables and parsley in a blender; process until smooth. With the motor running, drizzle in the remaining ¼ cup olive oil in a slow, steady stream. Return to the pot, stir in the broth, remaining vegetables and season to taste with salt and pepper; cook over medium heat until heated through, about 5 minutes.

Author's comments:
When I make this soup, I use whatever green vegetables and herbs I have in my fridge’s vegetable drawer. I’ve used kale, asparagus, green beans, sugar snap peas, snow peas, spinach, zucchini, celery, basil, parsley, cilantro. The list goes on and on, really. Please improvise with this recipe. The only ingredient you’ll need to adjust is the broth. Just add enough liquid until you reach your desired consistency. If I have any leftovers and I’m feeling decadent, I’ll melt in some shredded cheddar in the last few minutes of cooking.

But the beauty of blanching goes beyond the superficial. Blanching only takes a few minutes at most and will actually save you time in the long run. After blanching, all you need to do is blend the vegetables with a few more ingredients  and cook the soup on the stovetop just until heated through.
So what is blanching exactly? All it means is that you’re going to bring a large pot of water to a boil, add vegetables and cook until bright green and fork-tender, then you’ll dunk them into a big bowl of ice water and drain.
from Silvana's Kitchen 
http://www.silvanaskitchen.com/gluten-free-dairy-free-greens-soup/ 

Zucchini Chocolate Cake

1 stick of margarine or butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini (I usually peel the squash before grating)
½ cup milk

2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
4 Tablespoons cocoa
1 tsp. cinnamon

½ cup chocolate morsels
½ cup nuts

Preparation:
Mix together butter or margarine, oil, sugar, eggs and vanilla. Add zucchini and milk. Sift together flour, soda, baking powder, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake in 13 X 9 pan (greased and floured) at 350 degrees for 45 minutes.

~Cheryl Rowell's Notes:
My family likes the recipe with semi sweet chocolate chips (I always seem to use more than ½ cup!)

The zucchini can be grated and frozen and then used in the recipe at another time - if there is a lot of liquid in the frozen zucchini, it can be drained and used in the recipe at the baker’s discretion.

Savory Zucchini Bread

Yield: 1 Loaf

3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)

Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.

From New Hampshire Magazine (9/07)

Chocolate Zucchini Bread

Yield: 16 slices

3/4 cup sugar
3 Tbsp vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 Tbsp unsweetened cocoa
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Whisk first three ingredients until well-blended. Add applesauce. Combine flour and next four ingredients, stirring well with whisk. - Add flour mixture to sugar mixture, beating until moist. Stir in the zucchini and chocolate chips.

Spoon batter into 9x5” loaf pan and cook for 1 hour.

Submitted by Mary Ann Cappiello, from Cooking Light

Zucchini Muffins

Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.

Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.

Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)

Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.

Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).

If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.

Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.


Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.

* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.

Submitted by Kate Miller

Zucchini Cookies

Cream together-3/4 cup butter
1 1/2 cup sugar
1 egg
1 tsp vanilla

Then add:
1 1/2 cups of grated zucchini-do not peel
2 1/2 cups of flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Stir in:
1 cup of nuts-pecans or almonds
1 6 oz. pkg. chocolate chips

Pour in greased 16 x 11 pan and bake at 350 degrees for 35-40- minutes until slightly brown. Sieve powdered sugar over cookies. Cut into bars when cool. Enjoy!

Submitted by Stacy Cordier

Squash & Rice Casserole

(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)

8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten

Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.

Submitted by Nancy Potter

Stuffed Zucchini

(This recipe works with any type of sausage)

Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.

Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.

Restuff zucchini boats with mixture.

Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.

Can add grated mozzarella to top and return to oven until melted.

Submitted by Careyanne Davis

Bulgarian Zucchini and/or Eggplant

(use zucchini for this recipe, summer squash is too watery)

Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds

Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)

Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.

Submitted by Vasilka Nicolova

Corn & Squash Simmered in Coconut Milk with Basil

1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper

4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish

Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.

While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.

Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes

Submitted by Sarah Stix

Moroccan Zucchini Puree

3 large zucchini
1 or 2 cloves of garlic, crushed
Juice of 1/2 lemon
3 Tbsp olive oil
1/2 tsp ground cumin
salt
Pinch of chili powder

4 oz crumbled feta cheese (optional)
6 green & black olives (optional)

Boil or steam zucchini in water until solft. Drain and mash with a fork. Add the garlic, lemon juice, oil, cumin, salt to taste, chili powder, and stir well. Garnish with feta and olives.

(I served it with roasted new potatoes & grilled ribs. Used feta but no olives.)

submitted by Leslie Haslam, from Invitation to Mediterranean Cooking by Claudia Roden

Goat Cheese-Stuffed Zucchini

Serves 6

3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste

Preheat oven to 350.

Parboil zucchini for 15 minutes; remove and set aside to cool.

Chop onions, garlic and tomatoes and put in a medium bowl.

Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.

Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.

Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.

Bake 25 minutes, uncovered, or until heated through.

From post-gazette.com

Zucchini with Basil, Pine Nuts & Parmesan

1 lb. or more zucchini or other summer squash
Sea salt & freshly ground pepper
1/4 cup pine nuts
Extra virgin olive oil
Freshly grated Parmesan cheese
10 large basil leaves (purple or green)

Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve.

Local Flavors by Deborah Madison

Sage-Roasted Summer Squash

2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper

Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.

From Asparagus to Zucchini Cookbook

Zucchini Pancakes

2 cups grated zucchini
1/2 cup flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 cup Parmesan cheese

Combine all ingredients. Fry the batter like pancakes with a little butter or olive oil. Yum!

Squash Pickles

Makes 6-7 pints

2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion

In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.

Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.

Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.

Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook

Ratatouille

2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme

Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.

Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow

10 Minute Light Vegetable Soup for Two

Just double this recipe for 4

Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:

2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.

Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)

Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.

Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.

submitted by Patti Andrews

A Great Morning Juice

For those with juicers (and organic, of course!), will make 2 servings

Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot

Stir and drink right away!

submitted by Patti Andrews

Creamy Zucchini

1 large zucchini (or 2 small)
1 large onion, or 2-3 cloves garlic

olive oil
salt and pepper
4 oz. cream cheese

Sauté the onion or garlic in olive oil. Grate the zucchini and add to the pan. Salt and pepper to taste. Saute until cooked through. Stir in cream cheese.
YUM!

Submitted by Kate Sullivan