It is zucchini time. If you didn't plant zucchini this year I am sure you can find someone who planted too much and would be willing to share. This recipe is super easy and delicious. I was worried when I first made it that my family would not like it. They tend to dislike things that are green. But They LOVED it. This recipe is from you friend Marie, with my adaptations.
- This recipe really only takes 1/2 cup water. When you put it in the pot with the zucchini you will think you need more. You don't, the zucchini releases a lot of water as it cooks.
- You can peal the zucchini if you want. Your soup will be less green. But I never do.
- I use Lowery's seasoning salt.
Creamy Zucchini Soup
3 cups zucchini, grated
1/2 cup water
1 tablespoon dried onion
1 teaspoon seasoned salt
1/2 teaspoon parsley flakes
2 teaspoon chicken bouillon
Place all ingredients in saucepan and simmer for 20 minutes. While it is simmering make the following white sauce.
2 tablespoons butter
2 tablespoons flour
2 cup milk
1 can evaporated milk
Melt butter in saucepan. Add flour and stir until smooth. Gradually stir in milk, whisking until smooth and thickened. Stir in half and half. Pour into zucchini mixture, simmer for 5 minutes. Salt and pepper to taste.
One of my other favorite Zucchini recipes is Baked Zucchini Sticks from King Aurther flour. It is easy to make and delicious.