Garden Fresh Dinner

I'm a little nervous.  I've been meaning to make this soup for a few weeks but keep chickening out.  Why?  ZUCCHINI!  Why do I have such a hang up about zucchini?  Bill says it's the texture that bugs me.  Yes, that and usually zucchini doesn't taste like anything.  So as we speak, (not literally)  I am beginning this recipe.  I will comment and post a pic later.

Savor the Moment

This recipe is from one of my favourite cookbooks (thanks Annette Robino!)  She gave it to me on a business trip to Miami and I have treasured it since.  I have loved every recipe I have tried in this book.  So, DEEP BREATH, here we go...

Zucchini Basil Soup
2 cups chopped onions
3 garlic cloves, minced
2 tbsp chopped fresh basil (2 tsp dried)
1/2 tsp dried thyme
2 tbsp unsalted butter
8 cups chicken broth
14 small zucchini (8 cups chopped)-- one large from your neighbour’s garden
3 tbsp uncooked rice
1/3 cup cream cheese

Saute the onions, garlic, basil and thyme in butte in a large sauce pan over medium-low heat until the onions are tender.  Add the chicken broth and the zucchini.
Bring to a boil and stir in the rice.  Simmer, covered, for 30 minutes or until the rice is tender, stirring occasionally.  Stir in the cream cheese until melted.

Using a hand-held food blender (or a regular blender-- do a few batches) blend until smooth.  Season with salt.  Garnish with a basil leaf and a dollop of cream cheese.


The cook book recommends serving Zucchini Basil Soup with Tuscan Bread Salad.  This is AMAZING SALAD!!!!  A great way to use your garden tomatoes when you are tired of making salsa.


Tuscan Bread Salad
4 large tomatoes, chopped (or 8 if you have a ton to use)
2 bell peppers (yellow or red), chopped
6 oz mozarella cheese, cut into 1/2 inch pieces
1/3 cup chopped fresh basil (1 heaping Tbsp dried)
3 tbsp Olive Oil
3 Tbsp balsamic vinegar
6 cloves garlic, minced
salt and pepper to taste
8 oz Italian or French Bread*

Combine tomatoes, bell pepper, cheese and basil in a bowl.  Whisk the olive oil, vinegar and garlic in a small bowl.  Season with salt and pepper.  Add to the tomato mixture and mix well.

Cut bread into 1-inch cubes.  Spread on a baking sheet.  Broil for 1 minute or until the cubes just begin to brown, stirring once.*  Add to the salad and mix gently.  Serve immediately.

Serves 4+
*Really?!?  Erica's short cut. Break out your favourite croutons (2-4 cups depending on taste) and mix in.

Happy Healthy Eating

Chocolate Zucchini Snack Cake

Is your garden (or kitchen counter) exploding with zucchini?  Mine's not.  Why?  I don't like zucchini.  I know, I know.  I live in Utah.  I have a garden.  How can I not LOVE all kinds of squash.  I don't.

Don't get me wrong-- in the right application zucchini is tolerable-- outright divine-- and I am on a quest to find AMAZING zucchini recipes.  If I like it.  The world ought to also.

Here is my current favorite:  Chocolate Zucchini Snack Cake-- Mine doesn't look quite so good.  I found the recipe in Healthy Homestyle desserts.  The author cut down the sugar, chocolate, oil and nuts to make it a healthier (from 500 calories per serving to 300)-- AND it is still DIVINE!

2 1/4 cups flour
1 1/2 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or 1 tbsp vinegar enough milk to make 3/4 cup)
1/2 cup unsweetened applesauce
1 Tablespoon oil
1 teaspoon vanilla extract
4 egg whites
2 cups grated zucchini
2/3 cup MINI chocolate chips (more bang for your calorie buck)-- divided
1/2 cup chopped walnuts (my family isn't huge on nuts so we leave them out sometimes)

Pre-heat the oven to 325.  Lightly coat a 9x13 pan in non-stick spray.

In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt.

In a medium bowl combine buttermilk, applesauce, oil and vanilla.

Healthy Homestyle Desserts

In another large bowl (I know tons of dishes, but worth it!!!!)  Beat egg whites on high for one minute.  Add buttermilk mixture and beat until blended.

Combine egg white mixture with flour mixture and mix until just blended.  Stir in zucchini and 1/3 cup chocolate chips.  Pour batter into prepared 9x13.  Sprinkle remaining chocolate chips and nuts on the top.

Bake for 50 minutes or until a toothpick inserted near the center comes out clean.

Makes 12 GENEROUS servings.

Don't be afraid to double the recipe and freeze a couple batches.  It is great heated up in the dead of winter.

Happy Eating!