If you happen to have a prolific crop of zucchinis (we we do from just three plants), here are a couple of recipes that will help out.
Zucchini , Corn and Parmesan Soup
This soup is really tasty. I accidentally added Mozzarella instead of Parmesan. I thought that was a shame so added both – hence I have made the Mozzarella optional.
2 tablespoons olive oil
1 tablespoon butter
4 large spring onions, white part only, sliced
1.5kg zucchini , ( if the zucchinis are large, peel and remove seedy core before weighing)cut into 1.25cm pieces
4 cloves garlic, crushed
1 teaspoon stock powder
1 handful of fresh basil leaves.
1.5 litres chicken or vegetable stock
100g freshly grated Parmesan
100g grated Mozzarella, optional
400g tin creamed corn
1 teaspoon salt
300ml sour cream
1 tablespoon sweet chilli sauce, optional
Heat oil and butter and sweat down the zucchini, spring onions, garlic, salt and basil. Cook gently till zucchini is soft.
Add remaining ingredients and bring to the boil. Reduce heat and cook a further 30 minutes.
Puree the mixture, then stir in the Parmesan (and Mozzarella if using).
Add salt and pepper to taste.
Stir in the sour cream and sweet chilli sauce.
Add salt and white pepper to taste.
Sprinkle each with chopped parsley.
Chocolate and Zucchini Cut-and-Come-Again Cake
This lovely, moist light cake is I deal for a quick snack school lunches. IT can be cut and served straight from the baking pan.
It can be iced with chocolate icing of course, but it’s really not necessary.
It can even be served cut into squares, as a dessert.
A drizzling of chocolate ganache over each portion on the plate is delicious, along with a dollop of mascarpone and fresh berries.
250g butter, cubed
3 cups sugar
½ cup cocoa powder
1½ cups coarsely grated zucchini (not firmly packed)
1 teaspoon bicarbonate of soda
2 cups water
3 cups self raising flour
½ teaspoon vanilla essence or extract
Place butter, sugar, cocoa, zucchini, bicarbonate of soda and water in a large saucepan and bring to the boil. Immediately turn heat to very low and barely simmer for 2 minutes.
Remove from heat and allow to cool for fifteen minutes.
Meanwhile heat oven to 170°C and grease a 25 x 35cm (approximately) deep sided baking dish.
Quickly whisk the eggs into the chocolate mixture, and then the flour, whisking until there are no lumps.
Pour immediately into the greased tin. Bake for approximately 30 minutes until a metal skewer inserted into the centre comes out clean.