Zucchini Parmesan Soup Food

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

ZUCCHINI-PARMESAN SOUP

Steps:

• 1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home

ZUCCHINI PARMESAN SOUP WITH RICE

Steps:

• In a large saucepan, saute onion and garlic in oil until tender.
• Add broth and rice and bring to a boil.
• Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
• Simmer, uncovered about 15 minutes until zucchini is tender.
• Beat together egg, cheese and parsley and gradually whisk into hot soup.

ZUCCHINI POTATO AND PARMESAN SOUP

Steps:

• Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
• Cook stirring often, until the onions are translucent, about 5 minutes.
• Stir in zucchini and potato.
• Add enough broth to barely cover the vegetables.
• Add the thyme and bring to a boil over high heat.
• Reduce heat to low.
• Simmer, partially covered, until the potatoes are tender about 15 minutes.
• Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
• Season to taste with salt and pepper.