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1 tablespoon butter
1 cup diced onion
4 cups sliced zucchini
1 cup chicken broth, vegetable broth, or water
1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish
1/2 teaspoon salt
2 1/2 cups buttermilk
1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes.
2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.
3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.
4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.
5. Serve chilled, garnished with sprigs of mint.
Low Fat Zucchini Frittata
There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor.
5 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil, or 1/4 teaspoon dried
1/8 teaspoon freshly ground black pepper
Olive oil cooking spray
1 cup diced zucchini
1/2 cup diced mushrooms
1/4 cup sliced scallions, white and tender green parts
1 clove of garlic, minced
1/2 cup grated skim-milk mozzarella
1. Preheat the oven to 350ªF. Coat a 1-quart baking dish with nonstick cooking spray.
2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.
3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.
4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.
5. Bake, uncovered, for about 10 minutes, until the eggs are set.
6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.
7. Slice the frittata into wedges or squares and serve hot.
Posted March 6, 2012
Zucchini is one of my favorite vegetables so it's nice to have a whole cookbook devoted to it and squash in general. The book starts with a tutorial on the different kinds of summer and winter squash, followed by chapters for Starters, Salads, and Soups; Vegetarian Main Dishes, Seafood, Chicken, and Meat Main Dishes; Summer Squash Side Dishes, Winter Squash SideDishes, Breads, and Desserts, plus a chapter on pickling, preserving, and freezing.
Two recipes that turned out well for me were the Cheddar Cheese Soup with Zucchini and Ground Beef and Zucchini Italian Casserole. There are many more I look forward to trying. The recipes use easily found ingredients and are suitable for beginner cooks as well as the more experienced. The only downside is that there are no photos at all.
I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
Posted September 28, 2009
I love to buy cookbooks. Occasionally I even read them and use them! This cookbook has rapidly become my favorite of all time. I've used the heck out of it! I have recommended it to all my friends who eat or grow squash. What a winner this is!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 18, 2007
As soon as our summer squash comes in I crack this book off the shelf and it stays handy the rest of the season. We've tried almost every recipe and have enjoyed them all!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted July 17, 2003