Size Matters-What a Gal Can Do With a Large Zucchini???

Never let your zucchinis get larger than about 12 ' long and 3" in diameter. If you do, you probably have a cooking challenge on your hands....When approaching the girth of a baseball bat, zucchinis just lose their sweet tenderness....what's a gardener/cook to do? If you've had the absolute pleasure of having your own veggie garden, you've probably met this challenge before. My answer in the past: Zucchini Bread, Zucchini Pancakes, Zucchini Soup, even a Zucchini Crust Pizza...


With tonight's harvest of  2 whopping Zucchinis, I made the following soup, which was so simple so creamy (without the cream) and delicious.
    

Never Too Large Zucchini Soup

2 Super Sized Zucchinis
1 Super Large Spanish Onion, chopped
1 Large Sweet Red Pepper, chopped

5-6 Cloves Garlic, chopped fine

2 Tbs Fresh Thyme
2 Tbs Fresh Basil
4-6 cups homemade****(or not) veggie broth
3 Tbs. Olive Oil

Saute the chopped onion and garlic in the oil for 2-3 minutes.
Chop the Red pepper and add to the onion and garlic.
Cut the Zucchini in half lengthwise and then across into smallish pieces
about the size of a thick nickel and add to the onion, garlic, red pepper.
Saute this mixture until just tender.
Add the veggie broth. and herbs.
Cook for 5 minutes.
Turn off heat and either use and immersion blender or a food processor
to partially blend the soup. You can blend it entirely if you choose but I
prefer some chunks of vegetables.
Add salt and black pepper to taste.

CHEAP and EASY Homemade Veggie Broth

****I make my own veggie broth thanks to my friend Pam who owns the Garden Cafe in Woodstock.
Not only do you save money by making your own broth in this fashion, but you get to use every part of the vegetable cutting back on waste and garbage...I love that!
Among the many priceless tips she has offered me, this one has been the most life changing!

She told me to save the vegetable ends when cooking and freeze them by saving them in a plastic bag in the freezer. When you have plenty, maybe 1 or 2 bags full, put them in a pot, fill it with water and cook for about 30 minutes. When cool, strain the broth, put it into freezable containers and save it in freezer for future use.
How easy can it be?

The following veggie ends are good to use:
Onions, carrots, cabbage, leeks, scallions, green beans, sweet potato, fennel, zucchini, mushrooms, winter squash.

You don't want to use:
Kale, broccoli, peppers, or any bitter type veggies or they will make your broth bitter.

I usually add about 6-8 black peppercorns and 2 bay leaves. It's also nice to add a whole sweet potato
to give it a little touch of sweetness. Beets can add a nice flavor but will turn your broth red which may
dominate the color of the food you want to make from it.

Having good homemade veggie broth on hand is one of the secrets to creating great vegan meals with EASE!

Enjoy!

Luv, R