Apr 1, 2014 - ON THE SIDE, RECIPES    No Comments


Your garden has been VERY productive in the zucchini department.  You made bread, you fried it, and still you wonder what to do with it all.
This is a delicious way to use such a versatile squash.

Makes 1 1/2 quarts.

1 onion, chopped
1/2 cup butter
1 1/2 pounds zucchini, shredded
2 1/2 cups chicken stock
1/2 teaspoon nutmeg
1 teaspoon basil
1 teaspoon salt
Pepper to taste
1 cup heavy cream

In a large sauce pan sauté the onion in the butter until limp.
Add the shredded zucchini and chicken stock.
Cover and simmer for 15 minutes.
Separate the liquid from the solids, saving both.
Using a small amount of liquid, puree the solids.

Note: Puree may be made in several steps in the blender.  Be sure to properly vent the blender.

Recombine the liquid and the puree.
Add the seasonings – nutmeg, basil, salt, pepper
Just before serving, heat while stirring thoroughly, add the heavy cream and adjust the seasonings.


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