Back to Vegetables & Recipes

When Zucchini Bandits have so much of it that they leave these green baseball
bats in the front seats of random cars, it's time for some recipes. Any green
or yellow squash as well as patty pans will work just fine. All the following
squah and basil recipes are adapted from Amanda Hesser, The Cook and the
Gardener

Zucchini-Lemon Soup

2-3 med. or 2 large zucchini or other summer squash
3 tbs. olive oil
grated zest of one lemon
1 clove garlic, sliced
1 shallot ot mild onion
2 Tbs. white wine
salt
1 c. milk
2 Tbs. cream
1/2 Tbs. fresh thyme, chopped
Peel squash and seed if old and/or large. Saute ingredients up to the milk in olive oil very gently until squash is very soft and just a little liquid remains in the pan. Puree in a food processor and if you insist, seive. (Soup can be frozen at this point. Defrost and heat with milk, etc. )Combine puree with milk, cream and thyme in a large saucepan. serve warm or cool with a drizzle of olive oil, a bit more lemon zest and thyme.