Tag: zucchini

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Soup weather

Winter, the season for soup.

So far I’ve made a pot of chicken soup and a pot of zucchini soup (requested by the boy child).

I wasnt sure about the zucchini soup. I like it roasted or as zucchini noodles but soup…?

So I searched the interwebs and found a few recipes but none really appealed to me. What did appeal to me were the recipes that had garlic in them.

So armed with a list of various recipes, a bag of zucchini, a garlic bulb and my spice rack I created my own recipe.

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Zucchini Garlic Soup
A mild and creamy zucchini soup.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Oil for frying
  2. 4 large zucchini, peeled and sliced
  3. 4 cloves of garlic, peeled and chopped (more or less per your taste)
  4. 1 red onion, diced (most recipes called for white onion, I only had red and it was perfect)
  5. 4 cups of water or vegetable stock
  6. Salt and pepper to taste
  7. Herbs, I used basil and rosemary
  8. Ginger powder
Instructions
  1. Soak your peeled and sliced zucchini is a bowl of salted water.
  2. While that is soaking, in a large, heavy bottomed pot, lightly fry your onion and garlic until the onion is soft and translucent.
  3. Drain your zucchini and add to the pot.
  4. Heat until the zucchini starts to soften.
  5. Add your water or stock and bring to the boil.
  6. Once boiling, lower to a simmer and add your salt, pepper, herbs and ginger to taste. If you are using water, add more, if you are using stock add less.
  7. Simmer, partially covered, for 45 minutes.
Notes
  1. Serve hot with slices of olive bread.
  2. This soup has a very subtle flavour. Next time I will probably add a bit of sweet chili powder for a bit of a kick.
A Bit of This A Bit of That https://gnatj.com/
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Dreamy Zucchini

I’ve been ordering organic veggie boxes every two weeks from Maggie’s Garden for a few months now. 

One of the things I love about the boxes is that I get to try out veggies that I wouldn’t normally buy. Like kohlrabi and zucchini. 

I’ve received zucchini a few times now and every time I’ve grilled or fried them and then thought to myself, ‘That was nice but why didn’t I make zucchini bread?’

So this time I specifically ordered a kilo of zucchini so I could make bread. I searched for a sugar free recipe so that Paul could eat it too and what I came up with was delicious!

zucc

Diabetic friendly zucchini bread
sugar free, whole wheat zucchini bread
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 3 eggs
  2. 1 1/4 cup canola oil
  3. 1 1/2 cup 'spoon for spoon' sweetener
  4. 1/4 cup water
  5. 1 tsp vanilla
  6. 2 cup grated unpeeled raw zucchini
  7. 2 cup whole wheat flour
  8. 2 tsp baking soda
  9. 1 tsp baking powder
  10. 1 tsp salt
  11. 1 tsp cinnamon
  12. 1 cup chopped walnuts
Instructions
  1. Preheat oven to 180C.
  2. Beat eggs, oil, sweetener, water and vanilla until light and thick.
  3. Fold zucchini, then dry ingredients, into wet batter until just blended; add nuts.
  4. Pour into greased pan(s).
  5. Bake for 45 minutes.
  6. Let cool for 10 minutes before slicing.
Notes
  1. This was really yummy served warm with melted butter. It was equally yummy served cold.
Adapted from Just a Pinch
Adapted from Just a Pinch
A Bit of This A Bit of That https://gnatj.com/