Zucchini Soup

I think this may be the recipe that appeases my love of zucchini and my husband's love of crumbled bacon! I can't wait to try it. I found the original at The Sisters' Cafe, check them out for more yummy recipes.
1 cup chopped onions
1-2 Tbsp. butter
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half or milk
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled

In a large saucepan saute onions & zucchini in melted butter. Add chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

Breaded Zucchini Fries

I have some serious zucchini love. You have to love it to commit the proper spelling to memory...anyway... I first learned how yummy it could be when my mom made fried zucchini.

Now I still love the stuff, but not the frying it in butter part, so I wanted to share this recipe posted by Erica at Favorite Family Recipes that takes some of the guilt out of this tasty indulgence:


1-2 large zucchini, cut into spears or circles (the zucchini we had was HUGE so we just used one)
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender (we ran out of bread crumbs so we did the crouton thing)
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

Zucchini Boat Casserole

This is my favorite zucchini dinner. I used to bake it in the zucchini shells, but now for the sake of time I just cook it all in my biggest frying pan. You could bake as a casserole as well.

Ingredients:
1 large zucchini, chopped: 10-12" long and 2-3" around
1 small yellow onion, chopped
1 bell pepper, chopped
salt & pepper to taste
1 egg (if you will be baking it, not for the fry pan method)
1 cup cooked rice (substitute a seasoned rice for more flavor)
1/2 cup grated mozzarella cheese
1/4 cup Parmesan cheese

Brown beef, add veggies and saute till tender. mix in rice & mozzarella, sprinkle top with Parmesan. Place lid on pan and heat on med/low until heated through and cheese is melted. Serve and enjoy

Zucchini Boat Instructions
Preheat oven to 350 degrees

Cut zucchini lengthwise, scoop out insides & chop them, leaving the shell whole.

Brown beef, remove from pan and then use pan to saute onion, pepper, and chopped zucchini. Cool slightly

Mix meat and veggies with 1 beaten egg, rice, and mozzarella. Spoon into shells, sprinkle with Parmesan.
Bake for 30 minutes or until shells are soft. Slice into 3" sections to serve.

Lemon Spritz Punch

This can be made in large quantities, just double away!

2 cans of lemonade concentrate
2 liters of ginger ale.

Premix the concentrate with half as much water as you would normally, add it to the punchbowl with LOTS of ice, pour in the ginger ale and garnish with lemon slices and strawberries

Thanks 7 Layer Studio for sharing this one. Check her out, she did some fabulous reception food & decor with this one.