Tag Archives: zucchini

Zucchini and Fennel Soup

Side Dish, Soup, , ,

Summer zucchini is around the corner and this is an enjoyable soup that’s quick cooking especially if you prep your veggies in advance, otherwise prep is about 5 minutes! Thank you Vito Varriale for the fine photos and tip for quick cooling soup leftovers for refrigeration.

Recipe is from 28 Days to Summer Weight Loss Challenge Recipe Manual and it’s both healthy and tasty. See below for ingredients, directions and photos!

Ingredients
1 tbsp extra virgin olive oil
3 zucchini, chopped and peeled
1/2 sweet onion, chopped (Vidalia, red onion is good here)
1/2 fennel bulb, chopped
3 cups chicken stock (low-sodium)
Salt and pepper, to taste

Directions
Heat olive oil in a large skillet or soup pot with zucchini, onion, and chopped fennel. Season with salt and pepper. Cook for about 10-15 minutes. Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend. Serve immediately and enjoy!

Heating soup with all ingredients.

Blend until smooth, can use blender!

All blended, so smooth and silky.

READY TO EAT!!!

Quick cool leftovers in bag placed in pot with icy water!

Everything in the pot vegetable soup

Soup, , , , , , , , , , , ,

I’m Karen, and I’m just back from the Farmer’s Market and am making a big pot of soup for the week. So nutritious plus a real weight loss aid for me. I’ll make a large amount and vacuum seal in Ball jars to keep it fresh longer.

Here’s the final product. We’ll add rice or noodles or Farro to our bowl if we want when we serve to individualize.

Follow along as I add ingredients to my pressure cooker pot.

Bottom layer has 1 ear of corn cut off cob, 3 stalks celery chopped, 2 carrots thick chopped, 1 cup wax beans cut, and 1 sliced zucchini.

Next is a bunch of Swiss Chard, picked today! Wash and remove the thick center stem, then chop and add to soup.

Add 1-2 leaks! First chopped, soaked to clean to remove dirt.

Add herbs (thyme, Herbs de Provence, salt, pepper). And minced garlic. I didn’t measure these, just throw in what seems right.

Next I added a can rinsed Canelli beans, and a can fire roasted tomatoes.

In goes my quart of home made stock that’s been waiting for this soup vacuum-sealed in my fridge.

But look, not enough liquid.

Adding water and 3 tbs tomato paste to increase volume of liquid. Also added two bay leaves (remember to remove those later).

Now the wait begins, 10 minutes at high pressure in my Fagor LUX LCD Multipot. I can set it and walk away and when it beeps done let it come down from high pressure on its own, or very carefully open and release pressure using a long tong so steam escapes but no where near my hand.

Yum! Time to eat.

Baked zucchini chips

Side Dish, ,

Fresh zucchini is delicious sliced as rings or spears and baked. Tender but still crisp. Delicious and healthy.

Slice zucchini, sprinkle with salt, toss with oil and balsamic vinegar. Place on raised mat in baking sheet. Sprinkle with onion powder. Bake 20 minutes at 395 and then remove and sprinkle with a few breadcrumbs and a spritz of oil. Bake again for 6 minutes!

Enjoy!! Save leftovers, if there are any, for cold salads.

Eggplant and Zucchini Lasagna

Fresh vegetables make all the difference to the taste of this lasagna. See it being made and then try it yourself!

Ingredients (serves 4)
2 medium zucchini, sliced lengthwise
1 large eggplant, sliced lengthwise
Optional: 1 large portabella mushroom, cubed
1-1/2 cups pasta sauce or seasoned crushed tomatoes
1 cup mozzarella cheese, cubed or shredded
2 tbsp Parmigiano-Reggiano cheese
1 cup ricotta cheese
1 egg, beaten
1/2 tsp roasted garlic powder (or fresh garlic clove minced)
1/2 tsp onion powder
1 tbsp chopped fresh basil (or 1/2 tsp dried)
1/4 tsp lemon extract (optional, if you like lemon ricotta)
Salt and pepper to taste

Directions
Preheat Oven to 425 degrees. Slice zucchini and eggplant lengthwise into 1/4 inch thick pieces. Salt and pepper them to taste and bake on an oiled baking sheet until tender, about 8-10 minutes per side – but timing varies so watch for doneness. While that is cooking combine the ricotta cheese with the beaten egg, garlic, onion, basil and lemon extract, then salt and pepper to taste. Now create the masterpiece – layering sauce, eggplant, zucchini, mozzarella cheese (reserve 1/3 cup for topping). Repeat process until vegetables are stacked. Top with 1/3 cup of mozzarella cheese and sprinkle with the Parmigiano-Reggiano cheese. Cover with aluminum foil and bake for 25 minutes covered and then 5 minutes uncovered to brown cheese. Let cool 10 minutes to help it set and distribute liquids.

Note: because this is vegetable based there is extra liquid – very tasty liquid. After refrigerating the liquid seemed to magically disappear and the leftovers were even tastier.