Thursday, August 28, 2008

Zucchini Soup

1 T. olive oil
steak, sliced into small, thin pieces
4-5 cloves garlic, minced
8 oz. mushrooms, sliced
2 1/2 lb. Red, New, or Yukon Gold potatoes, cut into cubes
3 c. water
2 c. vegetable or chicken broth
1/2 t. pepper
1 c. warm water
4-6 sun-dried tomatoes, not oil packed
3 zucchini, grated
2-3 green onions, sliced
1 (5oz) can evaporated skim milk
1 t. basil

In large saucepan, over high heat, bring the potatoes, water, broth, and pepper to a boil. Recude heat to slow, cover and simmer, stirring occationally, until potatoes are tender, about 15-20 minutes.

In the meantime, saute steak in olive oil until it begins to turn brown. Add garlic and mushrooms. Continue cooking until meat is browned and veggies are soft.

Pour the warm water into a small bowl. Add tomatoes. Let stand until tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.

Remove potatoes from heat. Using a slotted spoon, transfer about half of the potatoes to another bowl. Mash until almost smooth. Return to saucepan. Add zucchini, green onions, and mushroom mixture and stir to blend.

Return saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5-7 minutes. Stir in evaporated milk, basil & chopped tomatoes. Serve. --Keri

A to Z Vegetable Soup

(Serves 4)

1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced

In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri

Pizzucchini with Redskins

From Zonya's "Lickety-Split Meals"

3 small zucchini
1 medium onion
4 medium tomatoes
6 T. grated Parmesan cheese
1 c. reduced-fat shredded mozzarella cheese
2 t. dried oregano
1 t. garlic powder
6 small (4 oz each) red skin potatoes, cut in 1/2

Preheat oven to 375. Coat a 9x13 pan with cooking spray. Slice veggies 1/8 inch thick. Separate onion slices into rings. Mix cheeses, oregano, and garlic powder in a medium bowl. Make the 2 layers in the baking dish, using half the ingredients each time in the order listed: zucchini, onion, tomatoes, cheese mixture (repeat). Scrub the potatoes and slip in around edges of the casserole. Cover and bake 1 hour. After 1 hour, remove cover and bake 15 minutes more.

I must say, you'll need to love zucchini, tomatoes, and onions to enjoy this dish. How much healthier can you get?! --Keri

Squash Casserole

From my "Lancaster County Amish Cookbook"

2 lbs. zucchini or yellow squash (I think I cut up 4)
1/4 c. chopped onion
1 can reduced-fat cream of chicken soup
1 c. fat-free sour cream
1 c. shredded carrots
2-6oz pkgs. stuffing mix
1/2 c. melted butter
(You could easily add browned or cooked chicken if you wanted some meat.)

In a saucepan, add a bit of water and cook squash and onion for 5 minutes. (My saucepan was very full.) Drain. In a large bowl, mix soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. (It will be pretty dry.) Put layer of stuffing mix in large casserole dish or 9x13 pan. Add squash mixture and put the rest of the stuffing mix on top. Bake at 350 for 25-30 minutes.

I made this a few night ago. It didn't look great coming out of the oven, but it tasted wonderful. Leftovers have been good, too. --Keri

Virginia's Zucchini Chocolate Cake

1/2 c. margarine
1 3/4 c. sugar
1 t. vanilla
1/2 t. baking powder
1/2 t. cinnamon
2 c. peeled & grated zucchini (I didn't grate mine & it turned out fine.)
2 1/2 c. flour
1/2 c. vegetable oil (or applesauce to cut the fat)
2 eggs
4 T. cocoa
1 t. baking soda
1 t. salt
1 c. semi-sweet chocolate chips
1/2 c. buttermilk (can make this by adding 2 T. of vinegar to regular milk)
Chopped walnuts (optional)

Preheat oven to 325. Mix all ingredients and bake in a 9x13 pan or cookie sheet for bar cookies. Bake for 40-45 minutes. --Keri