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[tweetmeme] From The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash I decided to try out

Tomato Zucchini Soup

3 tablespoons extra virgin olive oil
1 onion, minced
1 Small fennel bulb or 2 celery ribs, minced
1 carrot, minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable brother
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

1. Heat the oil in a soup pot over medium heat.  Add the onion, fennel, carrot, garlic, and ham.  (if using)  Saute until the vegetables are soft and fragrant, about 5 minutes.

2. Add the broth and tomatoes.  Bring to a boil, then reduce the heat, and simmer for 30 minutes

3. Add the zucchini and salt and pepper to taste.  Simmer until the zucchini is cooked through, about 15 minutes.

4. Serve hot.

Serves 4

I modified things a bit…

  • I used butter instead of olive oil
  • I opted to use 5 stalks of celery instead of the fennel or 2 celery ribs
  • I forgot to buy a carrot…
  • I used about 10 cloves of garlic
  • I didn’t use ham
  • I probably used about 6 cups of chicken broth and could probably use a bit more due to all the extra stuff I added – most of it absorbed the liquid….
  • I used a 24 oz. can of diced tomatoes
  • I used about 6 cups of zucchini
  • I added a 10 oz. container of sliced mushrooms
  • I also mixed in a pound of mini shell pasta

It came out really really yummy!
I highly recommend….

Do any of you have any good recipes that use ingredients from your garden?
I’d love it if you shared.
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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

If you have recipes to share, please visit my Recipe Group on Facebook.

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The basil was fresh out of our garden 🙂

[tweetmeme]

Today was one of those days where I was running around like crazy trying to get a lot of things done.  So I decided to make a meal that will last us for a couple of days.  We can probably get 10-12 servings out of this so we definitely have leftovers whenever we make it and it’s so easy to make.

What you need.

1 1/2 to 2 pounds of ground beef.  I used 93/7
2  packages of mushrooms (I think they were 10 oz. packages)
Butter
1 large can of whole peeled tomatoes
1 pound of pasta (I used rigatoni)
8-10 leaves fresh basil
Garlic Powder
Salt
Pepper
Shredded Mozzarella Cheese (optional)

Prepare pasta to directions on the box.  I make mine al dente.
Brown the beef in a deep frying pan.  Drain out any excess grease.

Sauteing The Mushrooms

In a separate pan I saute up the mushrooms in a couple teaspoons of butter.
(I cut the mushrooms into quarters.)
While sauteing, I add salt, pepper, and garlic powder to the mushrooms.


Next I put the can of tomatoes in the pan with the beef and carefully split the whole tomatoes with a spoon.
(Be careful, they’ll squirt all over your stove if you’re not gentle)
Once the tomatoes are heated, I add the mushrooms to the pan.


Tear up the basil leaves and add them along with some salt, pepper, and garlic powder.
Combine with the pasta and enjoy.
(I like to sprinkle some shredded mozzarella on mine)

I hope you enjoy it.
Please feel free to join Rose’s Recipe Group over on Facebook.
Do you have any great recipes you’d like to share?

Please comment and subscribe.

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