Terrific, Prolific Zucchini

You’re probably hoping for a recipe to help you use all that zucchini you have this summer! Well keep reading, but first here’s some information on just how terrific that summer squash really is:

Zucchinis contain useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g). Zucchinis are also an excellent source of vitamin C. Dark green zucchini also has some beta carotene and all types provide small quantities of minerals. Skin colors range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.

With their high water content (more than 95 percent), zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked. Definitely wash your zucchini but don't peel because most of the nutrients are in the skin. (from health.learninginfo.org)


ZUCCHINI & HERB CREAM SOUP
5-6 cups zucchini squash, coarsely chopped.
3 cups chicken broth
2 cups milk or cream
2-3 Tbs dried parsley
1 tsp basil
1/2 tsp oregano
1/8 tsp thyme
1-2 tsp garlic
1 tsp olive oil
1/2 tsp dried mustard
2 Tbs parmesan cheese
1/4 c cornstarch
Cook squash just until tender. (Heat in small amount of broth in a saucepan.)
In blender, combine milk, herbs, oil, cheese, and cornstarch. Add squash. Cover and blend until smooth. Add additional broth and cook over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Garnish with fresh basil or parsley.