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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Here's one more recipe to help you use up that excess of zucchini from your garden! May be served chilled, too. Ingredients:
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 |
Directions:
1. Put the cubed zucchini into a large saucepan over medium heat, cover with water, and bring to a boil.
2. Lower the heat and simmer about 15 minutes, or until soft; remove pan from heat.
3. Allow zucchini to cool in the saucepan in the cooking water.
4. 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).
5. Remove the lid, stir in the parsley/cilantro, cover and cook for 2 minutes.
6. Transfer the onion mix to a blender or food processor.
7. Add the zucchini, 1/2 to 1 cup of the cooking water, and salt to the blender and puree.
8. Pour the contents of the blender into a large saucepan and heat over medium heat.
9. Add the chicken/vegetable broth and bring to a low simmer.
10. Slowly stir in the evaporated milk.
11. Season with salt and heat through.
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