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Since we have several gardens, plus we’re part of a CSA, we have a lot of zucchini at our house. A lot. So much zucchini that my family has been finding creative uses for zucchini:
We’ve had zucchini fritters, fried zucchini, zucchini pasta, zucchini and chocolate chip bread, zucchini soup. Friends and neighbors run when they see us coming with zucchini. We’ve donated to the local food bank. You name it, we’ve done it.
Thank goodness for this handy little book:
I’ve got a lot of zucchini recipes, but this book is definitely a welcome addition! This week’s recipe is adapted from one I found in 101 Things To Do with Zucchini.
Mexican Zucchini Soup
- 1 small chopped onion
- 2 tsp butter
- 28 – 32 oz. veg broth
- 3 cups unpeeled chopped zucchini (peel it if it’s as big as our zucchini)
- 1 1/2 cups frozen corn
- 1 can hot Hatch chiles, chopped
- salt and pepper to taste
- 1 tblsp cumin
- 1 1/2 cup milk
- 3/4 cup grated pepper jack cheese
- 1/4 cup sliced green onions for garnish
- In a pan, saute the onion in butter until soft (2 or 3 minutes)
- Stir in broth, zucchini, corn, chiles, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until zucchini is tender.
- Add milk and heat the soup back up, but don’t boil it.
- Serve garnished with pepper jack cheese and green onions