The zucchini are coming in, and once they start, they can get overwhelming. I wanted to share one of my favorite ways to make use of the abundance: zucchini corn soup. It tastes like a chowder but without any dairy because the zucchini thickens it when pureed.
Zucchini Corn Soup
(adapted from Love & Olive Oil)
1 pound yellow summer squash
2 ears corn (shucked, and kernels cut from the cob, KEEP cob)
3 large shallots (diced)
2 large garlic cloves (minced)
1 fresh jalapeño chile (diced)
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups chicken or vegetable broth
To cut the kernels from the cob, work over a bowl or a pie tin. Be sure to keep the cob.
In a 5-quart heavy kettle combine all ingredients (including cobs) except broth and cook over moderate heat, stirring, 3 minutes. Stir in broth and simmer mixture until squash is very tender, about 20-30 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), or use an immersion blender. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with extra corn, chiles, cilantro, and squash.
This is a good base that can be adapted with many different spices, like a southwestern corn soup, or a much spicier version.
It freezes very well too! I tend to make a triple batch with all my zucchini and freeze it.
Use a vegetable peeler to make long ribbons out of your zucchini. Then toss them on the grill or in a fry pan for just a few minutes. Toss it with some salad greens, feta cheese and your favorite vinaigrette. Here’s a basic recipe to get you started.
And here’s a few recipes that I haven’t tried yet, but will this summer:
“The “creamy” here comes from souped and blended walnuts. Use good quality nuts: they are important for taste as well as texture. I have written this up with walnuts and thyme, but I just know it would be fabulous with mint, basil and pine nuts.”
“This bread is a little bit denser than a carrot cake and not quite as sweet, but it tastes just as incredible.
It has such a soft and moist crumb thanks to all the moisture from the shredded carrots and zucchini. It also has just the right amount of sweetness and the perfect touch of cinnamon.”