Zucchini Yum

I know a lot of us are still getting zucchini and yellow squash from our gardens.  It's beginning to get to that time of the year that everyone is trying to figure out "what else can I do with this stuff?"
There are lots of great recipes and zucchini and yellow squash can be used interchangeably. 
Here are a couple ideas that I have been doing lately.


Cream of Zucchini Soup
2 Tbsp. butter
2 C zucchini, grated
2 Tbsp. chopped onion
2 Tbsp. chopped parsley (optional)
1 1/2 C milk
1/4 C half and half (I would use evaporated)
salt and pepper
Melt butter.  Stir in onion, parsley and zucchini.  Cover and cook 7-10 minutes, stirring frequently.
Remove from heat and stir in milk.  Reheat, stirring constantly until near boiling.  Simmer 15 minutes.  Puree in blender.  Reheat with half and half.
This is an official recipe! 
Now here is mine!!!!!!


Cheryl's Cream of Zucchini
2 medium zucchini and 1 smallish onion  chopped and cooked in 4 cups broth (whatever type you wish).  I then puree with a stick blender when the zucchini and onion are soft.
I mix up and add some of my 'cream of' soup base and I also mix up some of my peppered gravy mix (from Sam's).  Add to zucchini mixture.  These two items insure that the soup thickens some and gives it great flavor.
I then chop and add one more medium zucchini and about 3/4 - 1 cup rice (whatever amount you want.)
We are not big JUST CREAM soup people - and we want substance.
This made approximately 14 cups of soup.
Second time we heated and ate it - I added a drained can of corn for more substance and variety.
Serve with a dollop of sour cream in bowl.
AS YOU CAN SEE - I KIND OF WING IT WHEN IT COMES TO MAKING SOUP.
*********************************************


Zucchini Stew
1 lb. ground sausage
8 C. diced zucchini
2 C diced celery
1 C diced onion
2 - 16 oz. cans of stewed or crushed tomatoes  (or 2 pints)
2 C diced green peppers
2 tsp. salt
1 tsp. oregano
1 tsp. Italian seasoning
1 tsp. sugar
1 tsp. basil
1/4 tsp. garlic powder
Crumble sausage and brown.  Put into a large pot and add zucchini.  Cook 20 minutes.
Add everything else (except green peppers) and cook 25 minutes longer.  Lastly add the green peppers and cook an additional 25 minutes.  If you prefer it thinner, add some water.
This is yummy!
We love this and it is a very hearty dish.  We like to serve with tortilla chips instead of crackers.


Zucchini Cupcakes
3 large eggs
1 1/3 C sugar
1/2 C canola oil (I use coconut oil)
1/2 C orange juice
1 tsp. almond extract
2 1/2 C flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves (I used allspice)
1 1/2 C shredded zucchini
Preheat oven 350.
Beat first 5 ingredients together.  Combine dry ingredients; gradually add to egg mixture and blend well.  Stir in zucchini.
Fill paper lined cups about 2/3 full.  Bake until a toothpick inserted comes out clean.
Bake approx. 20-25 minutes.  Cool and ice if desired.
The recipe recommends topping with caramel icing, but we love them with chocolate icing.

I hope this gives you a few FALL recipes to use up some of that remaining squash!
We sure love it mixed into about everything.  Too soon it will be gone, except for the freezer squash and the dried for soups.
ENJOY