Chilled Zucchini Mint Soup
The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost.
1 tablespoon butter
1 cup diced onion
4 cups sliced zucchini
1 cup chicken broth, vegetable broth, or water
1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish
1/2 teaspoon salt
2 1/2 cups buttermilk
1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and saute until softened, 3 to 5 minutes.
2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft.
3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix.
4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours.
5. Serve chilled, garnished with sprigs of mint.
Serves 6-8
Crumb Crusted Zucchini Quiche
If you don't have refrigerated pie pastry on hand and you don't want to make pastry for a quiche from scratch, consider this recipe, which replaces the pastry with a layer of crumbs. Crumbs made from good bakery or homemade bread will be superior to those of most store brands.
1 medium-sized zucchini, very thinly sliced
Salt
1 cup dry bread crumbs
2 tablespoons extra virgin olive oil
1/4 cup butter
1/4 cup unbleached all-purpose flour
2/3 cup milk
1 egg
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground
black pepper
1. If you have the time (see page 147), combine the zucchini and teaspoon salt in a colander. Toss to mix and set aside to drain for 30 minutes.
2. Preheat the oven to 350ªF.
3. Butter a 9-inch quiche dish or pie pan. Coat with the bread crumbs, distributing them as evenly as possible.
4. Wrap the zucchini in a clean kitchen towel and wring dry.
5. Heat the oil in a medium-sized skillet over medium-high heat. Add the zucchini and saute until tender crisp, 3 to 5 minutes. Transfer to paper towels and blot dry.
6. In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a thick paste. Stir in the milk and cook until thickened and smooth, about 5 minutes.
7. Beat the egg in a small bowl. Add about 1/2 cup of the sauce to warm the eggs, and then pour the mixture back into the saucepan. Stir in the cheese, pepper, and nutmeg. Stir in the zucchini.
8. Carefully ladle the zucchini mixture into the prepared pie pan.
9. Bake for 35 minutes, until just set.
10. Cool on a wire rack. Serve warm or at room temperature.
Serves 4-6
Low Fat Zucchini Frittata
There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor.
1 egg
5 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil, or 1/4 teaspoon dried
1/8 teaspoon freshly ground black pepper
Salt
Olive oil cooking spray
1 cup diced zucchini
1/2 cup diced mushrooms
1/4 cup sliced scallions, white and tender green parts
1 clove of garlic, minced
1/2 cup grated skim-milk mozzarella
1. Preheat the oven to 350ªF. Coat a 1-quart baking dish with nonstick cooking spray.
2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.
3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.
4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.
5. Bake, uncovered, for about 10 minutes, until the eggs are set.
6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.
7. Slice the frittata into wedges or squares and serve hot.
Serves 3
