It's Zucchini Season

It's zucchini season.  At least it is here at my house.

If you are anything like me, you're probably eager for some new recipes with which to make a dent in your zucchini stash.  Here are two for you which I think you might enjoy.

CREAMY ZUCCHINI SOUP
(No actual cream required)

This is comfort food at its best.  The recipe is a large one, so you can have some for supper tonight and tuck some away in the freezer for another day.

INGREDIENTS:

8 cups chopped zucchini (peeled and cored, if monster-sized)

4 cups potatoes, peeled and diced

1 teaspoon salt (or to taste)

6 cups water or broth (homemade chicken broth makes this extra special)

1 bullion cube (if using water)

Fresh dill, basil, and parsley, to taste (a generous handful)

1/4 cup olive oil or butter

2 medium onions, chopped

2 (or more!) garlic cloves, crushed

DIRECTIONS:

• Place all ingredients except oil, onions, and garlic in a large saucepan.  Bring everything to a boil, turn down heat, and simmer 10-15 minutes or until vegetables are tender.
• In a separate pan, cook onions over medium heat until soft.  Add garlic and cook a minute or two longer.
• Add onion mixture to vegetables.
• Puree using a hand-blender (or regular blender, in which case you will need to do this in batches.)
    

CONNIE'S ZUCCHINI MUFFINS

INGREDIENTS:

3/4 cup oil (I use avocado)

1/2 cup honey

4 eggs

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

1 cup raisins

2 1/2 cups  your choice of flour (e.g.,part wheat, part oat)

1 1/2 teaspoons baking soda

2 cups shredded zucchini

 DIRECTIONS:

• Place first 8 ingredients in a blender and blend until smooth.
• Add raisins and blend until chopped.
• Place flour and baking soda in a mixing bowl and stir to blend.
• Add blender mixture to dry ingredients, stirring quickly being careful not to over mix.
• Add zucchini immediately, and mix in only until blended.
• Drop into muffin cups, 3/4 full.  Bake at 350 degree oven for 20 minutes or until lightly browned and toothpick inserted into muffin comes out dry.
• Makes 2 dozen small muffins (or about 18 large).