Prep 5 mins
Cook 30 mins
Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too.
- 4 -5 medium zucchini, skin on and cubed
- 1 tablespoon butter
- 1⁄2 large white onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup Italian parsley or 1⁄4 cup cilantro, chopped
- 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
- 1 (10 ounce) can evaporated milk
- 1 teaspoon salt, to taste
- Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
- Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
- Allow zucchini to cool in the saucepan in the cooking water.
- Melt the butter in a small saucepan over medium heat; add the onion and garlic, cover and cook for 2 minutes or so (until soft but not brown).
- Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
- Transfer the onion mix to a blender or food processor.
- Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
- Pour the contents of the blender into a large saucepan and heat over medium heat.
- Add the chicken/vegetable broth and bring to a low simmer.
- Slowly stir in the evaporated milk.
- Season with salt and heat through.
Try adding some frozen or canned corn to the recipe. For a little more zip, a couple of handfulls of shredded hot pepper cheese makes a graceful transition from summer to fall.