It's still the season for all things zucchini! While my own zucchini plants produced mostly male blossoms this year (we only harvested a few squash from them) I was fortunately gifted several fully grown zucchini. While some folks close their curtains and hide in the basement if they see someone walking up to the door with a squash big enough build a canoe with, I'm always thrilled. I tend to toss zucchini into everything.
One of my favourite ways to serve zucchini is in this delicious Curried Apple and Zucchini soup. Use whatever apples you've got on hand, keeping in mind that some are more tart than others. I peeled mine, but if the skin is not tough, you can leave it on for extra nutrition. Serve the soup with fresh bread and a dollop of yogurt on top.
Curried apple and zucchini soup
| Ingredients: 1-2 tbsp olive oil or butter 1 large onion, chopped 1-2 zucchini, grated (about three cups) 2 apples, peeled and grated 2 cloves garlic minced or pressed 1-2 Tbsp curry powder 4 cups chicken broth 1 cup coconut milk salt and pepper to taste | Method: In a large heavy bottomed saucepan over medium heat, sauté onion in olive oil for about 3 minutes. Add zucchini, apples and garlic, and continue cooking for about 5 more minutes until tender. Add curry powder and cook for another minute. Add stock/broth and bring to a boil, stirring occasionally. Remove from heat. Use an immersion blender to puree until smooth (or use food processor/blender and blend in batches.) Return to heat and add coconut milk. Adjust seasoning to taste. |
Lemon zucchini muffins
| Ingredients: 1 1/2 cups grated zucchini 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup olive oil (mild tasting) grated zest of one lemon 1 tsp vanilla extract 1 large egg 1 cup flour (unbleached) 1/2 tsp. salt 1 tsp baking powder 1 tsp baking soda | Method: Preheat oven to 400 degrees and grease muffin tins. Squeeze excess water from grated zucchini and set aside. In bowl of stand mixer (or in a mixing bowl) whisk together sugars, oil, zest, vanilla and egg. In a separate bowl, combine dry ingredients, then add to the wet. Stir in zucchini. Spoon into muffin tins. Bake for 12-15 minutes until lightly browned, testing with a toothpick for doneness. Makes 12 standard muffins. |
 Add grated zucchini to your favourite quiche recipe. I made this one with some local Thunder Oak smoked gouda. |  Zucchini fritters are quick and easy to make. Check out this recipe for one of my favourites. |
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