FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
CREAM OF SPINACH SOUP
Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.
CREAMY ZUCCHINI & SPINACH RIGATONI
Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g
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