Zucchini

I finally got motivated to do something with the 4 zucchinis that have been sitting on my counter for a while now. I froze some, made a double batch of zucchini bread, and made this yummy zucchini soup. I may have shared the recipe last summer, but I'm going to share it again.

Zucchini Soup
1 c. chopped onion
1-2 Tblsp butter
3 c. sliced zucchini
2 c. chicken broth
1/4 t. salt
1/8 t. pepper
1/2 c. half-and-half (or regular milk)
1 c. grated cheese (optional)
4 slices bacon, cooked till crisp, then crumble

In a large saucepan, cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min). Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but don't boil. Garnish with grated cheese and bacon bits. Serves 6.

I changed this up a little this year, mostly because I had some cauliflower on hand, and thought, why not? So, I added about 1/2 a cauliflower (cut into pieces) with the zucchini. To compensate for that, I also added an extra cup of broth and a little extra milk. It turned out super tasty - even better than I remembered from last summer. Now I just need to remember to use my frozen zucchini to make this sometime this winter.