It is always this time of year, of all the produce you might be growing in your garden (if you are lucky enough to have one..!), where you find yourself running out of ideas for what to do with your zucchini. I have seen people get creative with it…putting it in bread, into sauces, burgers, meatballs. Remember when I shared a recipe for a zucchini “apple pie”??—I know it sounds strange, but I promise you it is delicious, because the zucchini does everything apple does by absorbing all the flavors from the cinnamon and sugar and baking into that buttery crust.
Also, don’t forget about the simple grilled zucchini with yogurt and herbs, which reminds me of cooking with my dad in Spain. This is also a great way to use up some herbs, if you have a lot of them!
Today’s recipe is also easy and very delicious: zucchini soup inspired by a recipe my wife likes to make. It does not take much preparation or time to make, which is perfect for a weeknight dinner with some crusty bread, but also a delicious beginning to a bigger meal. And you can enjoy it hot OR cold…so if it’s hot where you live, you can chill it, and if you want to make it in a few weeks when the temperature starts dropping at night, serve it warm.
Oh…and did I mention that the garnish is potato chips???
Tell me, how do you use your summer zucchini?
Zucchini soup, hot or cold
Serves 4
