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 Volume 13 Issue 7

Featured Recipes

Zillions of Zucchini
by Heather McDougall

For anyone who has a garden and has planted zucchini, or if you live next to someone who has zucchini plants, these recipes are for you. I have 10 plants in my garden so, needless to say, my kitchen is full of them.


Summer Vegetable Sauté

I like this served over pasta, but you can choose any grain or potato, or serve alone.

Servings: 4 – 6
Preparation Time: 30 minutes

4 large garlic cloves, diced
1 cup + 1 tablespoon vegetable stock
2 cups chopped zucchini
4 cups finely chopped kale
2 cups cooked cannellini beans
3 medium tomatoes, chopped
3 tablespoons basil, thinly sliced
Salt and pepper to taste

Sauté garlic in 1 tablespoon vegetable stock for 2 minutes. Add zucchini, kale, cannellini beans and 1 cup stock and cook, stirring often, for about 10 minutes. Add tomatoes and cook for 10 more minutes. Remove from heat, stir in basil and add salt and pepper to taste. Serve over pasta, grains or potatoes.


Zucchini & Corn Salsa

This is delicious served with black beans and corn tortillas. For a special treat add chopped avocado.

Makes about 4 cups
Preparation Time: 20 minutes

1 tablespoon vegetable stock
3 ½ cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
Salt and pepper to taste

Heat a large nonstick skillet over medium-high heat. Add stock, zucchini and corn and cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in cilantro and remaining ingredients.


Zucchini & Greens Soup

For a thicker soup, before you add the zucchini and kale, use a bean masher or immersion blender to mash the beans to your liking.

Serves: 2 to 4
Preparation Time: 30 minutes

4 cloves garlic, chopped
1 small white onion, chopped
4 cups cooked cannellini beans
8 cups vegetable stock
3 cups chopped zucchini
3 cups chopped kale
2 tablespoons thinly sliced basil
salt and pepper to taste

In a large saucepan, sauté garlic and onion in 2 tablespoons vegetable stock for 3 minutes over medium heat. Add beans, remaining stock, zucchini and kale and simmer for 20-30 minutes. Remove from heat, add basil and salt and pepper to taste.


Simple Zucchini Soup

To make this a more hearty meal, serve over cooked brown rice.

Serves: 2 to 4
Preparation Time: 30 minutes

2 pounds zucchini, chopped
3/4 cup chopped onion
2 garlic cloves, chopped
4 cups vegetable stock
3 tablespoons thinly sliced basil leaves
salt and pepper to taste

Cook onion and garlic in 2 tablespoons stock in a 3- to 4-quart saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and cook, stirring occasionally, 5 minutes. Add 4 cups vegetable stock and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Season soup with salt and pepper to taste.

 

 

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