Cream of Zucchini Soup

We've had a bumper crop of zucchini this year, with no signs of it slowing down. I've made all of my favorite zucchini recipes multiple times and we still have plenty. It's the best kind of problem to have! This soup uses a decent amount of zucchini and it's creamy and comforting without being too heavy for September. 

Cream of Zucchini Soup

                                                        1 T. olive oil                                           1 tsp. seasoned salt

                                                        1/2 white onion, chopped                  2 T. butter

                                                        2 cloves garlic, minced                        2 T. flour

                                                        3 large zucchini, chopped                   1 1/2 c. milk

                                                        1 can veggie broth                               Parmesan cheese for garnish

Heat olive oil in a large pot over medium heat. Saute the onions for about 3 minutes, then add the garlic and cook for another three minutes. Add the zucchini, broth, and seasoning salt and stir to combine. Bring to a boil, then reduce to simmer and cover the pot. Cook for 15 minutes, or until the zucchini is tender. Remove from the heat and use an immersion blender to puree the soup. 

Melt the butter in a small saucepan over medium heat. Whisk in the flour to make a roux. Cook until golden, whisking constantly. Whisk in the milk until it is smooth. Add the roux to the pureed zucchini mixture and combine thoroughly. 

Serve with a garnish of Parmesan cheese. 

Easy Zucchini Quiche

Our zucchini plants are thriving, so zucchini has been making a regular appearance in our meals. Quiche is one of my favorite weeknight meals, so I came up with an easy zucchini version.

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Easy Zucchini Quiche

Ingredients:

• one pie crust (homemade or store-bought)
• about 2 c. sliced zucchini (one large zucchini or two medium zucchini)
• 3 eggs
• 2 c. shredded mozzarella
• 1/2 c. shredded parmesan 
• salt and pepper

Steps: 

Preheat the oven to 375°F. 

Put the pie crust into a 9" pie pan, fluting the edges. Set it aside. 

Slice the zucchini, then put it on microwave-safe plate lined with a clean kitchen towel. Sprinkle 1/2 tsp. salt evenly over the zucchini pieces. Microwave for 4-5 minutes. The zucchini should be soft, but not completely cooked (see photo below). The towel should have absorbed quite a bit of liquid. Blot off any additional liquid, then layer half of the zucchini on the bottom of the pie crust. 

Combine the eggs, the mozzarella cheese, and 1/4 tsp. pepper. Spoon half of this mixture over the zucchini pieces. 

Add the rest of the zucchini on top of the egg mixture, then pour the remaining egg mixture on top. Sprinkle the parmesan evenly over the top. 

Tear three narrow pieces of foil and use them to cover the edges of the pie crust. Bake the quiche for 10 minutes, then remove the foil. Bake for another 25 minutes. Remove the quiche from the oven and then let it cool on a wire rack for at least 10 minutes. 

Use a sharp knife to slice the quiche. If the center of the slice dips down, as shown in the photo below, you have not let the quiche cool sufficiently. Walk away! 

Much like a lasagna, quiche needs time to set up. Nothing says you can't eat it piping hot, but you're not going to get clean cuts and it will be much more difficult to serve. If you wait those extra few minutes, you're rewarded with a much prettier slice.  

I served this quiche alongside a salad featuring tomatoes from our garden. Soooo good!

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Looking for other zucchini recipes? Here are some of the more unusual ways I like to prepare zucchini:

• Mexican Zucchini Boats
• Pineapple Zucchini Cookies
• Zucchini Cobbler
• Pineapple Zucchini Bread