Oh my zucchini



This year has been a banner year for zucchini.  Oh, I can just sense your excitement, calm down a bit!  But truly I am excited.  In years past, I had some sort of ROT problem with the Z.  Last year, after some research I discovered that it is due to inconsistent moisture. 

Really, every problem in my life somehow boils down to inconsistency! 

We won’t get into all that.

But this year, I was diligent with the Z.  Watered frequently, kept them happy but not soggy.  And my efforts are richly rewarded, and rewarded and rewarded.  I swear if I got myself a chair and sat by the zucchini hill I could watch those babies grow by the inch. 

My old neighbor, Floyd, used to pull up a chair and sit all day long next to his vegetable garden.  We’d walk by, and ask how he’s doing.  He’d say, “I doin’ fine, just watching my corn grow”.  Once I asked him if he was serious, and he said if you sit and listen, you can also “HEAR” the corn grow .    Back then, with little babies about, I had no time to stop and listen to the corn grow though. 

What to do with all that zucchini?????

Well, there is zucchini bread.  But baking is such a chore, really.  Not my favorite thing, especially in August.  But here is a worthy recipe, a really good way to use up lots of zucchini.  I just got done making a triple batch.  Of course, this is just a guide.  Mine today had carrots, celery, green beans in it too.  Plus a little cayenne.  We put it in our huge canning pot, and cooked it on the outdoor burner. 

Zucchini Soup

1 large zucchini (really, one the size of a Chihuahua), peeled and chopped

6 ears of corn, cooked.  Then remove from cob.  (This is what makes this soup so delicious, don’t use frozen corn)

1 large onion, chopped

1 Tablespoon oregano

Salt and pepper

1 46 oz can V8, or tomato juice

2-4 cups water

1 clove garlic (double, triple this)

Chop ingredients and assemble.  Cook 2-3 hours.  Top with parmesan cheese and croutons.

I have recently discovered that a topping of feta cheese is even better.

10 responses »

  1. Thanks Deb. I just printed this one out. Corn is finally in up here and the farm share is providing a lot of zucchini .

  2. Made the soup for dinner. It was great! I had some fresh cilantro in the fridge, so used that as a garnish with the cheese.

    Thanks again.

  3. Darn! Just when I thought I was “in” for the day to work on my fiber, there’s this recipe for zucchini soup that is exactly what I was looking to go with the home made cobb salad (just got home from the store with those ingredients)!

    Now…..back out for corn.

    Thanks! (no sarcasm in the thanks :^)

  4. Sounds wonderful!
    I am convinced that whoever wrote “invasion of the body snatchers” was growing zucchini that year! I swear, you have this little tiny zuc, think I’ll pick it tomorrow, and boom, the next day it’s a baseball bat!

  5. Nummy num num! This makes me think of up north 🙂
    and I’m sorry but I have to add one thing…after you remove the corn from the cob, scrape the cob with the back of a knife to get all the really good stuff out.

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