So Many Zucchini
August 21, 2015
Growing zucchini makes you think…long and hard. What to do with such a prolific plant!
Most of us have our favorite recipes from zucchini bread to zucchini chips and, yes even apple/zucchini pie! Do I want to be bogged down with dreaming up new ways to use this versatile (too versatile) vegetable? My solution. Shred it!
That is my new attack method for using up a lot of zucchini in minutes and I mean minutes. I use the shredding disk on my food processor to zip those babies into shredded piles just right for making a delicious pureed soup. No food processor? A cheese grater can stand in but it will take a bit longer.
Here is what to do:
In a food processor shred 2 large zucchini and transfer them to a bowl. I grow a variety of zucchini called Romanesco that has very few seeds; if you have very seedy ones, remove the seeds before shredding.
Shred a large Vidalia onion and transfer to the zucchini, then shred one large peeled potato and transfer to the bowl with the zucchini and onion.
Heat 1/3 cup extra virgin olive oil in a soup pot and add all the ingredients. Stir well to combine and cover the pot. Lower the heat to medium low and cook until the mixture has reduced in volume and is soft and is beginning to exude its juices. Add 2 cups corn kernels, fresh or frozen and cook 5 minutes longer. Add several large leaves of fresh basil.
Use an immersion blender and puree the soup until smooth or do this in batches in a food processor. The soup will be very thick but it can be thinned down to whatever consistency you like with some chicken broth. Season with salt and pepper. And the bonus is that this will freeze beautifully…for dare I say it, the winter months!