Well, despite the drought there seems to be no shortage of zucchinis.
I get a kick out of the really big ones.
I don’t know why but they always make me laugh. I’ve seen ones that could be used as a baseball bat. Or perhaps to fill in while your leg prosthesis is in the shop.
I don’t really like the taste of the overgrown ones. Mostly they are good for compost. But there are ones that are just a little too big. Not ready for the baseball diamond, just too big to grill or saute. But they make a good addition to all the recipes that people have come up with to use them up.
There is zucch bread, zucch cake, stuffed zucch, zucch pancakes, zucch noodles, zucch soup, etc …
I got a bag full of slightly large zucchinis the other day and decided to make soup.
I came across a recipe for zucchini vichyssoise. I got a vision of my mother’s silky, ice cold vichyssoise, garnished with snipped chives, served in chilled little white china bowls on a hot summer night.
I used an Ina Garten recipe from the web. Super simple. Leeks, potatoes zucchini, chicken broth. It didn’t need much. Saute the leeks, for 5 minutes, add the squash and potatoes, then simmer with the broth for 30 minutes. Cool. It called for a food mill to puree it. I used my immersion blender which worked fine. The recipe called for cream at the end. I used a little half and half. I also put a dollop of yogurt and snipped chives one each serving. It was delicious. Maybe not as good as Mom’s vichyssoise, but great on a hot summer night.
— LUCY
Wow!
Way to spell “vichyssoise.” Never mind actually making it.
Very impressive.
You’re a much better speller than me.
I’m more in the category of spelling and making “soup.”
As for zucchini and yellow squash, I’ve been steaming rounds of them and serving them for a few days as a side dish with whatever sauce-like thing I whipped up.
Oh, the joys of summer’s bounty.
—LOU