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Posts Tagged ‘The Classic Zucchini Cookbook’

[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.
If you enjoy cooking, please feel free to join Rose’s Recipe Group over on Facebook.

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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

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