This summer, overwhelmed by zucchini and about to leave on a three week trip, I took the easy route. I grated zucchini (of all sizes, even the bats), a few onions, minced some garlic, threw in some herbs, salt and pepper, and saute the combo until tender. Then I froze massive quantities in Tupperware. It’s definitely winter here in Portland–freezing and foggy–and my easy zucchini mix is making a fabulous soup base. All I do is defrost it and put in practically anything–the zucchini provides a creamy base with a breath of summer warmth and freshness. Seafood works. So does pork, sausage, chicken, or leftover turkey. So does a combination of vegetables such as carrots and green beans. Add some chicken or vegetable broth and a dash of white wine for liquid. Add seasonings (curry, more herbs, etc) as appropriate. My husband made a soup tonight with baked and deboned pork chop cubes and dried apples added to the loyal zucchini.
I know, its too late now. But for next summer, remember:
ALL PURPOSE ZUCCHINI BASE
any number of zucchini
2-3 onions, chopped
a clove of garlic, minced
fresh basil, marjoram, thyme, salt and pepper to taste
Extra virgin olive oil
1) Grate zucchini in food processor
2) Saute zucchini with onions and garlic in olive oil. Add herbs and cook another minute or so. Freeze in six cup servings.
2) Saute in a large pan with onion and garlic
wendy’s recipe file: zucchini soup base
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