Herb Zucchini Soup Food

ZUCCHINI SOUP WITH HERBS

Steps:

• Scrub zucchini well before cutting or shredding.
• Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom.
• Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
• Put mixture into blender or food processor. Puree until smooth.
• Return to saucepan. Add herbs. Add half-and-half. Reheat.
• Serve hot with a spoonful of sour cream on top of each serving.
• Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.

ZUCCHINI SOUP WITH HERBS

Steps:

• Combine zucchini, potato, and 1 cup water in a small dutch oven.
• Cover and bring to a boil.
• Boil 10 minutes or until crisp-tender (do not DRAIN).
• Saute onions in margarine until tender; add to zucchini and potato.
• Add 1/2 c water, tarragon, and bouillon granules stirring to blend.
• Add skim milk, and cook over medium heat until thoroughly heated.

GARDEN VEGETABLE & HERB SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

ZUCCHINI HERB CASSEROLE

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

HERB ZUCCHINI SOUP

Steps:

• Scrub zucchini well before cutting or shredding.
• Heat butter in large saucepan. Add zucchini, potato and leek or onions. Cover. Steam about 2 minute on high heat, shaking pan occasionally to prevent sticking on the bottom.
• Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute.
• Put mixture into blender or food processor, Puree until smooth.
• Return to saucepan. Add herbs. Add half-and-half. Reheat.
• Serve hot with a spoonful of sour cream on top of each serving.
• Use fresh or dried basil, dried vegetable-herb blends that are commercially available, fines herbs, fresh parsley, or any other favorite, if desired.