EASY ZUCCHINI SOUP
Zucchini soup is the perfect meal for a cool fall day. With only five ingredients, this vegetarian soup recipe is quick and easy, filling and satisfying.
Provided by Lorena Grater
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- Wash all zucchini and dice 2 lbs into big chunks and grate 1/4 lbs with a cheese grater. Set aside.
- Preheat a large pan over medium-low heat and once hot add a little bit of olive oil and then stir-fry the sliced almonds in the olive oil until golden brown. Don't stop stirring or you riks the almonds burning.
- Remove the browned sliced almonds from the pan and set aside.
- Add grated zucchini to the same pan and crush garlic cloves into pan as well and then stir fry grated zucchini and crushed garlic until all water evaporates and the zucchini is bright green. Remove the pan from the stove and set aside.
- Add diced zucchini and broth or stock to a large pot and season generously with sea salt and pepper. Bring to a boil and once boiling cover with the lid and reduce heat to low and let simmer for 15 minutes.
- After the 15 minutes are over, blend the zucchini and broth with an immersion blender or stand blender until super smooth. Taste test at this point to see if it needs more seasoning with salt and pepper.
- To serve, add creamy soup to a bowl, add a dollop of crème fraîche and swirl it around, then top with grated zucchini and browned almond slices and enjoy!
Nutrition Facts : Calories 136 kcal, Carbohydrate 10 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 112 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
ITALIAN SAUSAGE AND ZUCCHINI SOUP
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.
Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 789mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
BEEF ZUCCHINI SOUP
"I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful," remarks Betty Claycomb from Alverton, Pennsylvania. "I often double the recipe and freeze some to enjoy later," she adds.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 106 calories, Fat 4g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 628mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
BAKED PARMESAN ZUCCHINI
Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.
GREEN BEANS WITH ZUCCHINI
This tasty combination appears on my table often, especially when zucchini is so abundant. -Gladys De Boer, Castleford, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , In a large skillet, saute onion in butter for 3 minutes or until crisp tender. Add zucchini; saute for 4 minutes or until vegetables are tender. Stir in the bacon, beans, salt and pepper; heat through.
Nutrition Facts : Calories 126 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
CREAM OF ZUCCHINI SOUP
Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.
Provided by Mely Martínez
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
- While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
- Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
- Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
- Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.
Nutrition Facts : ServingSize 1 bowl, Calories 332 kcal, Carbohydrate 37 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 19 mg, Sodium 1102 mg, Fiber 2 g, Sugar 10 g
GREEN ZUCCHINI AND HABANERO SOUP
This light, vegan, velvety soup with the kick of habanero is a perfect starter for any meal.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.
- Heat oil in a Dutch oven over medium-high heat. Add habanero, carrot, shallot, parsley, and garlic. Cook, stirring occasionally, until vegetables start to sweat, about 10 minutes. Mix in zucchini. Add potato and bouillon cube, stirring well. Pour in 2 cups water and cover. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 10 minutes.
- Remove pot from heat and puree soup using an immersion blender. Add extra water if soup is too thick. Season with salt and pepper and top with chopped parsley. Serve hot.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 1 g, Sodium 45.4 mg, Sugar 4.8 g
ITALIAN ZUCCHINI SOUP
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska
Provided by Taste of Home
Time 1h25m
Yield 2 quarts.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.
ZUCCHINI SOUP
I've received numerous 4-H cooking awards over the past few years and often cook for the family...much to my mom's delight.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Cut sausage into 1/4-in. slices; brown in a Dutch oven. Add celery and onion; saute until tender. Drain. Stir in the next nine ingredients. Bring to a boil; reduce heat and simmer for 35 minutes. Add green pepper and simmer for 10 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1340mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
ZUCCHINI SOUP
Steps:
- Dice zucchini into ½ " pieces, do not peel.
- Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 3 minutes. Add zucchini and cook until tender, about 5 minutes more.
- Stir in broth, salt & pepper. Bring to a boil, reduce heat to a simmer, and cover. Cook 10-15 minutes or until the zucchini is very soft.
- Puree soup using a hand blender or immersion blender*. Stir in the cream and simmer 1 minute more.
- Taste and season with salt and pepper. Garnish with sour cream and fresh dill.
Nutrition Facts : Calories 172 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 535 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAM OF ZUCCHINI SOUP
Time 30m
Number Of Ingredients 11
Steps:
- In a large sauce pan or pot, heat olive oil over medium heat. Add the onion and saute for about 5 minutes or until it begins to soften and look translucent. Add the zucchini, water, dried parsley, seasoning salt, and 1 teaspoon of soup base and bring to a boil.
- Simmer over medium-low heat for about 10 to 15 minutes or until zucchini is tender and about half of the water has evaporated. Remove from heat and carefully transfer to a blender. Puree zucchini mixture until smooth, set aside.
- In a medium saucepan, melt the butter over low heat. Whisk in the flour until well combined. Whisk in the milk, cream, and remaining teaspoon of soup base. Increase heat to medium and cook, stirring continuously until mixture is thick. Combine the milk mixture with the pureed vegetables. Adjust seasonings. Thin with milk if desired. Eat warm.
Nutrition Facts : Calories 235 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 481 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
GREEN BEAN, ZUCCHINI, AND POTATO SOUP
Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
- Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
- Add zucchini, potatoes, and parsley.
- Add tomatoes and mix together.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
- Season with salt and pepper.
- Remove from heat and serve.
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
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VEGAN ZUCCHINI SOUP - HEALTHIER STEPS
From healthiersteps.com
Ratings 27Total Time 40 minsCategory SoupCalories 106 per serving
- Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, Italian seasoning and cook until onion is soft.
- Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
- Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thin, cook for longer. Mash some of the beans with a fork and it will help to thicken the soup as well.
CREAMY PARMESAN ZUCCHINI SOUP - A SIMPLE PALATE
From asimplepalate.com
5/5 (5)Category Main Course, SoupCuisine American, ItalianCalories 231 per serving
- In a pot or dutch oven, saute onions and chopped garlic in oil for 3 minutes until soft. Then add chopped zucchini, white beans, thyme sprigs, broth, and generous pinch of salt & black pepper. Cover and simmer for 20-30 minutes - stir occasionally.
- Use a fork or tongs to remove thyme sprigs. Use a hand-immersion blender or high-powered blender and blend soup until consistency is creamy and smooth.
- Stir in fresh parmesan cheese and everything seasoning (optional) - season with salt & black pepper until desired taste. Serve with freshly grated parmesan and enjoy!
15 EASY ZUCCHINI RECIPES | ALLRECIPES
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ZUCCHINI AND SQUASH CASSEROLE - EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
4.5/5 (15)Total Time 50 minsCategory Side DishCalories 463 per serving
- Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.
28 EASY AND DELICIOUS ZUCCHINI RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2011-07-12
- Spiralized Zucchini 'Pasta' With Tomato, Corn, and Goat Cheese. Are you a pasta lover who's trying to cut back on carbs and calories? If you love your noodles, this light, fresh, and fast zucchini noodle "pasta" recipe will brighten your day.
- Skillet Zucchini With Onions and Bacon. Zucchini is made savory and so delicious when it's cooked in bacon drippings. Zucchini, onions, and bacon are a fabulous flavor combination, and so easy to cook up on your stovetop.
- Savory Zucchini Pancakes. These tasty, savory little zucchini pancakes may remind you of those irresistible green onion pancakes you find at some Chinese restaurants.
- Zucchini and Summer Squash Casserole. Here's a simple, baked casserole that's a delicious way to celebrate a garden full of zucchini and summer squash. It's also lighter than many casseroles since it omits the usual heavy sauce.
- Banana Zucchini Bread. You'll never know there's zucchini in this deliciously moist banana bread. Eat it warmed up and slathered with some butter for an almost dessert-like treat, that makes a super-delicious breakfast or snack at any time of day.
- Mushroom-Stuffed Zucchini Boats. Looking for a fun and delicious vegetarian entrée or a pleasing party appetizer? We think you'll love these stuffed zucchini "boats" that are quickly baked, then packed with a tasty mushroom, onion, breadcrumb, and cheese stuffing.
- Ratatouille With Zucchini, Eggplant, and Tomatoes. Ratatouille is a French dish typically made with garlic, onions, zucchini, bell peppers, tomatoes, eggplant, and herbs.
- Zucchini Grilled Cheese. If you're watching carbs or on a gluten-free diet, this zucchini grilled cheese sandwich is a gift. And since zucchini is available in the markets year-round, you can have it whenever the craving strikes.
- Light Curried Zucchini Soup. You might not expect zucchini soup to pack so much flavor, but you'd be wrong with this blended soup recipe. Curry powder and apples give an awesome, rich flavor to this beautiful and healthy zucchini soup.
- Zucchini Lasagna. Zucchini lasagna incorporates all the things that make this a favorite dish. It swaps the noodles out for thinly sliced strips of zucchini, which makes it a low-carb, gluten-free recipe.
ZUCCHINI AND YELLOW SQUASH SOUP - TASTE AND TELL
From tasteandtellblog.com
Reviews 6Servings 6Cuisine AmericanCategory Soup
- Heat olive oil and butter in a large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent. Add garlic and rosemary and cook 3-5 minutes more.
- Add chicken stock and simmer 10 minutes. Then add the chopped squash, season to taste with salt and pepper, turn heat to low and simmer for 30 minutes, until squash is soft and the flavors are blended.
- Use an immersion blender or a food processor to puree the soup. When mixute is pureed, simmer the soup for an additional 20 minutes, or until the soup is reduced by one-fourth and slightly thickened.
TURMERIC ZUCCHINI SOUP (PALEO, VEGAN, KETO, WHOLE30)
From irenamacri.com
5/5 (17)Total Time 20 minsCategory SoupCalories 389 per serving
- Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
- Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
- Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
- Finally, add the juice of 1/2 lime and stir through. Serve with a few fresh coriander leaves on top.
VEGAN CREAMY ZUCCHINI SOUP (7 INGREDIENTS!) - THE VEGAN 8
From thevegan8.com
5/5 (13)Total Time 45 minsCategory Main, SoupCalories 82 per serving
- Please note you will weigh the zucchini AFTER you have chopped off the ends and peeled all the skins off. Then you will weigh 845 grams, so you have the accurate amount needed for the soup. Peel all the green skin off to where the zucchini is mostly to the yellow color (as in the photos) and dice the zucchini into small 1/2 inch pieces. If you don't peel the zucchini, then your soup will be an ugly green color and not the beautiful golden color in the photos.)
- Add just 1/2 cup of the broth to a large pot over medium heat. Once hot, add the zucchini, bell pepper and garlic and cook 10 minutes or so until the zucchini is very soft. If needed, add more broth just to keep it cooking, but after a few minutes the zucchini does release a lot of water while they cook, so you shouldn't need any.
- Once the zucchini is tender and nearly all the broth has cooked off, add the remaining 1 cup of broth, jalapeno slices, cumin, salt and pepper and raise the heat to bring to a boil. Once boiling, turn the heat to low, cover and simmer about 10 minutes until the liquid has reduced by about half.
- Remove from the heat and carefully spoon the soup into a blender very carefully, it's hot! Add the lemon juice. Place a towel over the lid, for added protection, and blend until smooth and creamy. It only takes a short bit since we are just blending veggies. Once smooth and creamy, taste and add any more jalapeno if you want it spicier. The salt level was perfection with the broth and amount of jalapeno slices I used, but add more salt if yours needs it. Serve with vegan grilled cheese or my Smashed Chickpea Sandwich or as a side soup with any meal. This is not meant to be the main meal, but a small side soup. It was INCREDIBLE served with grilled cheese!
CREAM OF ZUCCHINI SOUP RECIPE (5 ... - FOOLPROOF LIVING
From foolproofliving.com
5/5 (2)Total Time 30 minsCategory SoupCalories 74 per serving
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
- Garnish with a dollop of yogurt sauce, sour cream or a squeeze of lemon juice and fresh herbs.
ZUCCHINI & YELLOW SQUASH SOUP - THE ROASTED ROOT
From theroastedroot.net
4.5/5 (40)Total Time 40 minsCategory Soups, Stews, & ChiliesCalories 170 per serving
- Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
- Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
- Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
PICKLED HABANERO PEPPERS RECIPE | CHILES HABANEROS EN VINAGRE
From mexicoinmykitchen.com
4.9/5 (8)Total Time 30 minsCategory SalsasCalories 37 per serving
- First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process.
- Add the Carrots, peppers, cauliflower, green onions, and garlic. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP - A FAMILY FEAST®
From afamilyfeast.com
4.9/5 (46)Calories 209 per servingCategory Soup
- In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
- Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
- Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
- Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.
ZUCCHINI - WIKIPEDIA
From en.wikipedia.org
Genus CucurbitaOrigin 19th-century northern ItalySpecies Cucurbita pepo
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