ZUCCHINI TWOFER - A Versatile Vegetable 🌞

[justaprogressive]

Yes, it's nearly time again to lock your car doors when parked...
(to keep people from leaving a box of zucchini on your back seat!)



Zucchini Flowers (they're edible too!)

Savory Zucchini Soup

When your garden is overflowing with zucchini, you will be delighted
to be able to use them in this delectable soup that is bursting
with flavors. I prefer to serve the soup plain, but it also can be
served with a dollop of yogurt.

3 TO 4 SERVINGS

1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup chopped yellow onion
1 1/4 pounds zucchini, thinly sliced
1/2 teaspoon dried thyme leaves
2 cups chicken broth
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup plain yogurt (optional)

HEAT the butter and olive oil in a large saucepan over medium
heat. When the butter has melted, add the onion and sauté for
4 minutes, stirring occasionally. Add the zucchini and sauté for
another 2 minutes, stirring occasionally. Add the thyme and
chicken broth. Increase the heat to medium-high and bring to a boil.
Cover, and cook over low heat for 30 minutes or until the zucchini is
fork-tender.

Remove the saucepan from the heat and allow the soup
to cool for 10 minutes. Using a slotted spoon, transfer
the zucchini (reserve the liquid in the saucepan) to the large work
bowl of a food processor fitted with a metal blade (or in a blender) and
process until pureed. (If you do not have a large work bowl, you may
have to process the soup in two batches.) Season with salt and
pepper and blend well.

Return the soup to the saucepan to reheat.
Taste for seasoning. Ladle the soup into four soup bowls and top each
serving with a dollop of yogurt, if desired.

from "The Ultimate Low-Carb Diet Cookbook"
https://www.goodreads.com/book/show/1647350.The_Ultimate_Low_Carb_Diet_Cookbook]

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Zucchini with Scallions
(BI NGOI XAO HANH)

The tender flesh of the zucchini makes the a wonderfully quick dish to make. Pumpkin is an
excellent substitute as the flesh is rather sweet.

3 medium zucchini
2 scallions
2 tbsp vegetable oil
2 tsp sliced shallot
2 tsp crushed garlic
1 tsp soy sauce
1 tbsp oyster sauce
1 tbsp Chinese rice wine.

Cut the zucchini ino 1/2-in (1 cm) pieces
Cut two thirds of the scallions into thin rings.
Cut the remaining scallions into 2-inch ( 5-cm) lengths.

Heat the vegetable oil in a frying pan over
medium-high heat and add the shallot and garlic.

Reduce the heat and cook, stirring, until tender but not
golden. Throw in the zucchini, turn the heat up and
stir-fry for 2 minutes, keeping all the ingredients in motion
to prevent burning.

Add the soy sauce and oyster sauce and stir-fry for 30 seconds.
Add a couple of tablespoons of water, then add all but a few
of the scallion rings and the Chinese wine, and reduce the heathttps://www.bobbychinn.com/]
slightly so that the zucchini simmer in the light sauce for about 2
minutes.

Remove the pan from the heat, transfer the zucchini mixture to a
serving plate and garnish with the remaining scallions.

from "Wild Wild, East"
https://www.goodreads.com/en/book/show/3865476-wild-wild-east]