Jess's Recipes

From www.themeaningofpie.com. I'm going to make this soup this weekend since I have a HUGE zucchini from my garden. 2 pounds fresh zucchini, cut into pieces 3 Tablespoons butter 1 medium onion, diced 1 Tablespoon chicken base (I used Better than Bouillon) ¼ cup half & half ½ cup chicken broth or reserved cooking water Prepare a large pot of boiling water. Add the zucchini rounds and boil them for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender. Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like. Note: If you p...

3 zucchini, cubed 3 potatoes, peeled and cubed 1 bunch of leeks, cut in 1-2 inch lengths olive oil 1-2 boxes of chicken broth Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside. In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired. Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.

2 to 3 T olive oil 1 T minced shallot or green onion (I would add more) 2 to 3 cloves garlic minced (again I would add more) 2 green zucchini julienned 2 yellow squash julienned Heat oil, add shallot or onion and garlic and saute until soft. Add veggies, cook until al dente. Season to taste with salt & pepper.

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)3 pts. per serving. Sauce: 3 medium red bell peppers 2 plum tomatoes, halved lengthwise 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed 1 1/2 tablespoons smoked almonds 1 tablespoon extravirgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/4 teaspoon Spanish smoked paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large garlic clove Zucchini: 3 large zucchini (about 1 1/2 pounds) 1 cup dry breadcrumbs 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup egg substitute Cooking spray 1. Preheat broiler. 2. To prepare sauce, cut bell peppers in half lengthwise; discard s...