New for me ...a way to cook zucchini

[Animal Lover]

I like them dipped and fried too but I just don't go that route for myself. Trying hard to be "good". I do love the sesame oil on them tho and grilled.

[preparinginidaho]

I made garlic soup today and it has squash it it. The recipe is in the Nourishing Traditions cookbook, but on line too. http://www.kitchenstewardship.com/20...s-garlic-soup/

Garlic Soup
2 medium onions, chopped
16 cloves of garlic, peeled and mashed
2 stalks of celery, chopped
4 T butter
6 cups of chicken stock
2 medium potatoes, washed and cut up
3 yellow or zucchini squash, sliced (optional)
1 tsp thyme
crushed peppercorns or pepper
sea salt
Optional: Roast Garlic. Put a bulb (or two) of garlic on a cookie sheet in an oven or toaster oven at 300-350 for 15-20 minutes until cloves are slightly opened and soft. You can scoop the garlic right out with a fork.
**Note: This makes an entirely different soup than fresh (unroasted) garlic (I’ve tried it both ways).

Saute onions, celery and garlic (if fresh) in butter until soft. Add chicken stock and potatoes, bring to a boil and skim. (I might add carrots here too, especially if I don’t have squash on hand.) Simmer the soup, covered, until the potatoes are soft. Add the squash (if you have it) and seasonings and simmer uncovered 10 minutes or until squash is tender.
Now comes the fun part – puree soup with a hand held blender. You can always add water if it is too thick. If you don’t have a blender stick, you can use a regular blender, or a food processor, or just eat it chunky!
Add creme fraiche (sour cream) and seasonings to your liking!

[Avandris]

Preparing in Idaho, I have not looked at my copy of NT in a couple of months. I am making that soup next week for sure!! It sounds lovely. Which was better, the roasted garlic or the fresh?

[I'llFlyAway]

Slice into coins and saute in butter and a little salt and pepper for a side dish or

Slice them lengthwise and steam them in the microwave for a few mins, then scoop out seeds with a spoon and stuff them with a taco meat mixture (cooked) and shredded cheddar on top and bake for about 30-45 mins at 350 until bubbly. and you can saute the seeds the same way as above and serve separately.

[preparinginidaho]

Preparing in Idaho, I have not looked at my copy of NT in a couple of months. I am making that soup next week for sure!! It sounds lovely. Which was better, the roasted garlic or the fresh?

I just tried it today for the first time and sauted the garlic, onions and celery in butter. I have never tried the roasted. The comment was from the lady who wrote the article. My soup looked about like the soup in the picture. I really did not care how it tasted because I decided I wanted to do this for health, but it is very good.

[Animal Lover]

All the ideas sound great and I love soup, but if my husbandy saw the green in it and it wasn't a string bean, he would pick it out and pile them on a plate to toss out!! Really. I used to be able to make salads with all the different greens in them, now he will only eat iceberg lettuce!!! And his cholesterol is low!! Go figure. I will be making the soup and making sure he doesn't get the squash. I'll eat it ALL.

[Lavender]

Find a large zucchini that has lost it's sheen. Peel, and cut in quarters lengthwise. Remove the seeds. Slice the squash the size you would slice an apple for an apple pie.

Saute the squash with a little lemon juice until tender-crisp, or put slices in a bowl with the lemon juice in the microwave till tender-crisp. Drain completely.

Use the zucchini in an apple pie recipe substituting the squash for the apples. I doubt anyone will know the difference between the squash pie and the apple pie. My family didn't.

[Animal Lover]

That sounds really good to me Lavendar. I will eat it myself.