Zucchini..Love it or Hate it? - Page 3

**Rosie** · 09-20-2006, 10:29 AM

We love grilled zucchini! Slice lengthwise, season with whatever you like & I use the spray butter on top--holds the seasonings down- then grill until just fork tender!!! YUM!

Love it almost any other way too!

Krazy Kruizers · 09-22-2006, 11:10 AM

That sounds so good!!

**Rosie** · 09-23-2006, 08:49 AM

Quote:

Originally Posted by Krazy Kruizers

That sounds so good!!

DO try it, I think you will like it this way, we sure do!

Bunti · 09-23-2006, 01:09 PM

Quote:

Originally Posted by handy mandy

OK, good people, this is the No-Faff Zucchini and Potato Soup. It's one of those ones that's nice when you're feeling a bit under the weather and it takes hardly any time at all. And it's really green! Which is cool.

2 tablespoons oil or butter
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 onion, or about 4 spring onion bulbs, chopped
3 medium-sized zucchinis, cut into small pieces
500 g potatoes, washed, peeled and cut into small cubes
3 cups (750 ml) chicken or vegetable stock
2 tablespoons well-chopped coriander or parsley
2 tablespoons sour cream or thick plain yoghurt
Salt and pepper

Heat the oil or butter in a good, soup-sized saucepan to medium-high.
Throw in your ground coriander and turmeric and stir like hell for 1 minute.
Reduce heat to medium, chuck in the onions and stir them around for 3–4 minutes until they look pretty cooked.
Now put in the chopped zucchini and potato and stir again for another couple of minutes, until the vegies are coated with all the other stuff.
Pour in your stock. Bring to the boil, then turn the heat down to low and simmer, lid off, for about 10 minutes, or until the vegies are cooked.
Whiz the soup in a blender until it’s smooth.
Pour soup back in the saucepan. Stir in your sour cream or yoghurt, followed by your chopped herbs and salt and pepper.
Reheat over a low heat until hot enough to eat. Top with a dollop of extra sour cream or yoghurt if you like.

This is my first recipe post! Hope youse all like it.

Wonderful. Healthy, always looking for recipes that use tumeric, as it is such a great anti-oxident, too. I laughed out loud at the "stir like hell" instruction.

Krazy Kruizers · 09-24-2006, 09:50 AM

I also laughed when I read that - but - first thought was: let DH do the stirring!!

becca23 · 09-24-2006, 11:33 AM

Quote:

Originally Posted by handy mandy

OK, good people, this is the No-Faff Zucchini and Potato Soup. It's one of those ones that's nice when you're feeling a bit under the weather and it takes hardly any time at all. And it's really green! Which is cool.

2 tablespoons oil or butter
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 onion, or about 4 spring onion bulbs, chopped
3 medium-sized zucchinis, cut into small pieces
500 g potatoes, washed, peeled and cut into small cubes
3 cups (750 ml) chicken or vegetable stock
2 tablespoons well-chopped coriander or parsley
2 tablespoons sour cream or thick plain yoghurt
Salt and pepper

Heat the oil or butter in a good, soup-sized saucepan to medium-high.
Throw in your ground coriander and turmeric and stir like hell for 1 minute.
Reduce heat to medium, chuck in the onions and stir them around for 3–4 minutes until they look pretty cooked.
Now put in the chopped zucchini and potato and stir again for another couple of minutes, until the vegies are coated with all the other stuff.
Pour in your stock. Bring to the boil, then turn the heat down to low and simmer, lid off, for about 10 minutes, or until the vegies are cooked.
Whiz the soup in a blender until it’s smooth.
Pour soup back in the saucepan. Stir in your sour cream or yoghurt, followed by your chopped herbs and salt and pepper.
Reheat over a low heat until hot enough to eat. Top with a dollop of extra sour cream or yoghurt if you like.

This is my first recipe post! Hope youse all like it.

Sound YUMMY.....Thanks for posting...