Garden Vegetable Soup

We love soup and this recipe called for fresh tomatoes and Basil which I just happened to have because I transplanted my basil plant and brought it in side (so far it is still a live) and my green tomatoes that finally turned red in their box were screaming, "we are on our way out lady!". . I am pretty confident that using dried alone would produce the same flavor because I had to add some to get it to taste right. (I don't think my fresh basil leaves were big enough.) My kids enjoyed this recipe and it hit the spot for me the day of and then the next as leftovers.

Garden Vegetable Soup (Found this recipe on Parents.com)

1 Leek, white part only
1 small onion, diced
1 stalk celery, diced
1/2 of medium Zucchini (I doubled the recipe so that I could use a whole Zucchini)
6 green beans (I left them out!)
1 medium carrot (I always double or triple the carrots in my soups because they are the boys favorites)
3 Tablespoons Olive Oil, divided
1 1/2 Tablespoons water
4 cups no-salt added Chicken Stock (I used my Chicken Base added to water)
3 ripe tomatoes, peeled and seeded (I used medium size)
15 fresh basil leaves, washed and dried (mine were small and it didn't seem to taste right so I added 2 teaspoons salt and 1/2 teaspoon dried basil. If you don't have fresh I would use 1-2 teaspoons dried basil to taste.)
2 medium garlic cloves, minced

Cut all the veggies into 1/4-inch pieces. In a large pot, mix half the olive oil with the water. Add veggies; saute on medium-low until the water evaporates. Don't let the veggies brown. Add stock, bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. Meanwhile puree tomatoes, basil, garlic, and remaining oil. Stir puree into soup. Don't let it return to a boil. Season with salt and pepper.

We enjoyed this soup with crackers or toast.

Zucchini Soup

I got this recipe over the summer from Sisters Cafe, who gives credit to a Julie Badger Jensen for this recipe. It is now one of our all time favorite soups. My boys gobble it down and ask for seconds and thirds. The recipe listed here is doesn't make much so I highly recommend doubling it if you are hoping to feed more then 4 or 5 people. I would say it serves 4 a cup of soup, so if you are wanting it as the main dish take that in to consideration. It is quick and has a wonderful flavor!

1 cups chopped onions

1 Tablespoon butter (original recipe calls for 2 T)

3 cups sliced Zucchini

2 cups chicken broth

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup half-and-half (I have always used milk and it taste great to us!)

1 cup grated cheddar cheese (optional)

1/2 cup sour cream (optional)

4 slices bacon, cooked until crisp, the crumbled (I don't usually do this. Real Bacon Bits have come in handy when I have wanted to add this touch)

In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 minutes). Add salt and pepper. Cool Slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with cheese, sour cream, and bacon bits.

*We only add a dollop of sour cream if any to individual soup--we don't want to ruin a low-fat and healthy dish by adding unnecessary fats.

Jill's Minestrone Soup

I made this soup back in June and I am now just getting around to posting it. I know soup in June sounds awful, but it was good and I was trying to find ways to use up my homemade stewed tomatoes and some of our garden fresh green beans and zucchini. Now it is soup weather, so it just might make the menu again soon. This soup is adapted from a recipe I found on familyfun.com

Minestrone Soup

2 Tablespoons olive oil

1 garlic clove, sliced

3 onions, sliced

3-5 carrots, sliced

1 zucchini, sliced, diced, or cubed (personal preference)

1/2 lb green beans, 1-inch pieces

1/2 head cabbage, shredded (cheat and buy it already done!)

1 (16 oz) can tomatoes, or 1 cup tomato sauce, or 1 quart HOMEMADE Stewed Tomatoes

1 1/2 cups chicken broth

4 cups water

1 can white beans of choice (or 2 cups cooked)

1 teaspoon salt

1 teaspoon basil leaves

1/2 teaspoon ground sage

1/4 teaspoon pepper

1 cup elbow macaroni

Grated Parmesan Cheese

In a large saucepan, heat the olive oil and add the garlic, onions, carrots, zucchini, green beans, and cabbage. Do it one by one as you chop them. Stir to coat the vegetables with oil and cook 3 minutes.

Add the tomatoes or sauce, chicken broth, and water to the pot, breaking up the tomatoes as you do so. Bring to a boil, lower heat and simmer partially covered for at least 30 minutes. Add the white beans and simmer 10 minutes more. Season with salt and pepper (to taste).

Meanwhile, cook the pasta in boiling salted water. When you are ready to serve the soup, put a spoonful of the macaroni in each bowl and spoon the soup over it. Sprinkle with grated cheese.

*Freeze the remaining soup with macaroni separately!

Zucchini Casserole

Zucchini casserole is a southern cusine dish. I found this recipe when I goggled zucchini. We eat with Jack's sister and family often. This was a dish I tried to get rid of some of our zucchini and it was a hit with all the kids. They kept coming back and asking for seconds. I enjoyed it hot and the first day. I couldn't do it as a leftover though, but Jack and the boys seemed to like it. It is similar to a quiche in my opinion. I will probably make this one again next summer when we have zucchini coming out our ears again.

Zucchini Casserole

4 cups grated Zucchini (or other summer squash) --I used the yellow crook-neck summer squash
1 cup Bisquick mix
1/4 cup oil
4 eggs
1/2 cup Parmesan Cheese (the sprinkle type in the bottle)
1 medium onion, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley

Grate zucchini in large mixing bowl. (I used the slicing edge of my food proccessor. I thought grated would create a texture issue for the kids.) Toss with Bisquick

Mix oils, eggs, cheese, onions, and seasoning in a smaller bowl. Pour this in the large bowl with zucchini and stir together. Grease a 8 x 8 or 9 x 13 baking dish and bake at 350 degrees for 30 minutes or until golden brown. TIme will vary depending on the thickness of the mix.

Zucchini Lasagna

This Zucchini Lasagna from Real Mom Kitchen was a hit with our family and extended families taste buds. It was a hit for me because it was quick and easy to assemble. I served it with a side of buttered angel haired noodles and a salad. It really hit the spot for everyone last night. This will definetly be going in our Zucchini keeper file. I added 3/4 cup more onion than listed and I used a different curd texture than listed and it worked just fine.

1 pound lean ground beef
1/4 cup chopped onion (I used 1 cup)
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 medium zucchini (1-1/4 pounds)
1 cup (8 ounces) cream-style cottage cheese (I used small curd)
1 egg, beaten
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded mozzarella cheese

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.

Zucchini Whoppie Pies

These little pies are RICH and Delicious. I got the recipe from Real Mom Kitchen who got it somewhere else! I love cooks who are willing to share their great recipes--THANK YOU LADIES! Another great find for those over grown zucchini's. These cookies are extremely tender and thin. I think next time I might increase the flour even more then I have noted here. They turned out great but I would like them to be slightly thicker, and a little more durable, but not tough!

2 cups plus 2 tablespoons all-purpose flour (I added another 2 T. so total of 2 1/4 cups)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg (I used something like 1/8 tsp. because nutmeg is not one of my favorite flavors)
1/2 tsp. ground cloves
1 cup finely chopped nuts (I used Pecans)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract
1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.
Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.
Cool and sandwich cookies with cream cheese filling.
Filling:
4 oz. cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt
Beat all ingredients together until light and fluffy.

Zucchini Brownies

Like everyone else who plants a zucchini plant or two (those are the crazy ones-like us!) Have to love all those great zucchini jokes that are out there. I loved this one because it hits close to home.

Where I grew up, the only time you ever locked your doors was when the zucchini ripened, so the neighbours couldn't "donate" theirs onto your porch. ~ Hermit

Sounds familiar to anyone else?

We love zucchini cookies, cakes, breads, fried, baked etc. This simple and quick Zucchini Brownie recipe comes from my sister Kelly's Kitchen. I have to admit I have eaten several to many of these moist and chocolaty treats every time I make them.

2 cups peeled and shredded Zucchini

1/2 cup cooking oil

2 cups flour

1 1/2 cups sugar

1 teaspoon salt

1/2 teaspoon soda

1/2 cup coco powder

2 teaspoons vanilla

1/2-1 cup nuts, chopped (optional)

Mix zucchini, oil, vanilla, then add all dry ingredients. DO NOT USE A MIXER, hand stir!. Pour in to a baking dish and bake at 350 degrees for 30 minutes.

**If you double the batch it feels a large cookie/sheet cake pan.