Zucchini Garden Chowder Food

ZUCCHINI GARDEN CHOWDER

Zucchini Garden Chowder image

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 18

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Steps:

In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.

Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

ZUCCHINI GARDEN CHOWDER

Zucchini Garden Chowder image

This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.

Provided by Sallyanne

Categories Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 zucchini, chopped
1 onion, chopped
2 tablespoons fresh parsley
1 teaspoon dried basil
3 tablespoons butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 (14 ounce) can diced tomatoes
1 (12 ounce) can evaporated milk
1 cup frozen corn
1/4 cup parmesan cheese
2 cups cheddar cheese (optional)
1 pinch sugar
additional chopped parsley

Steps:

In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
Stir in flour, salt, and pepper.
Gradually stir in water.
Add bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, milk, and corn; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, stir in cheeses until melted.
Add sugar and garnish with parsley.

GARDEN VEGETABLE CHOWDER

Garden Vegetable Chowder image

Categories Soup/Stew Vegetable Quick & Easy Bon Appétit

Yield 6 generous servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 16-ounce package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled, diced
3 celery stalks, diced
2 small zucchini, diced
1 large carrot, diced
1 small onion, diced
2 teaspoons dried thyme
4 bay leaves
6 cups canned low-salt chicken broth
4 cups packed fresh spinach leaves (about 5 ounces)

Steps:

Melt butter in heavy large Dutch oven over medium-high heat. Add corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Sauté until vegetables are light brown, about 10 minutes. Add broth and bring to boil. Reduce heat to medium-low; simmer soup until vegetables are very tender, about 45 minutes.
Remove bay leaves from soup. Puree 2 1/2 cups soup with vegetables in blender until smooth. Return puree to remaining soup. Add spinach and simmer until wilted, about 10 minutes. Season to taste with salt and pepper.

AIR FRYER ZUCCHINI PARMESAN

Air Fryer Zucchini Parmesan image

This simple side dish comes together in a flash and pairs perfectly with any grilled meat. A great way to use up the abundance from your garden.

Provided by Soup Loving Nicole

Categories Zucchini Side Dishes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 large zucchini, cut into 1/2-inch slices
¼ cup shredded Parmesan cheese

Steps:

Preheat an air fryer to 400 degrees F (200 degrees C).
Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.
Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.

Nutrition Facts : Calories 56.8 calories, Carbohydrate 3.2 g, Cholesterol 4.4 mg, Fat 4 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 206.3 mg

ZUCCHINI GARDEN CHOWDER RECIPE

Zucchini Garden Chowder Recipe image

Provided by á-100

Number Of Ingredients 16

Ingredients

2 T butter
2 medium zucchini, chopped
1 medium onion, chopped
2 T. fresh parsley
1 T. fresh basil
1/3 c. flour
3/4 t. salt
1/2 t. pepper
3 c. water
3 chicken or vegetable bouillon cubes
1 t. lemon juice
2 c. tomatoes
1 1/2 c. evaporated milk
2 c. corn
2 c. cheddar cheese
1/4 c. parmesan cheese

Steps:

Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.

ZUCCHINI GARDEN CHOWDER

Zucchini Garden Chowder image

This soup has a wonderful combination of vegetables. Zucchini, tomatoes & corn in a cheesy base, I just LOVE it! Great cool weather dish. This recipe came from "Taste of Home" or one of those same magazines. (Prep time is a guess)

Provided by Anissa

Categories Chowders

Time 35m

Yield 2 1/2 quarts, 8-10 serving(s)

Number Of Ingredients 18

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1 teaspoon dried basil
1/3 cup butter or 1/3 cup margarine
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (12 ounce) can evaporated milk
1 (10 ounce) package frozen corn
1/4 cup parmesan cheese, grated
2 cups cheddar cheese, shredded (8 oz.)
1 pinch sugar (optional)
additional chopped parsley (optional)

Steps:

In a Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender.
Stir in flour, salt and pepper.
Gradually stir in water.
Add the bouillon and lemon juice; mix well.
Bring to a boil; cook and stir for 2 minutes.
Add tomatoes, milk and corn; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until corn is tender.
Just before serving, stir in cheeses until melted.
Add sugar and garnish with parsley if desired.

Nutrition Facts : Calories 334.1, Fat 21.9, SaturatedFat 13.4, Cholesterol 65.3, Sodium 1012.6, Carbohydrate 22.9, Fiber 2.5, Sugar 3.8, Protein 14.2

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