Zucchini and Other Summer Squash


Baked Zucchini Halves Stuffed with Wild Rice and Quinoa
Sweet Zucchini Crumble

The recipes available from the links above are excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Curried Zucchini Soup

I am not a huge zucchini fan, however my husband loves zucchini. While travelling in Costa Rica he ordered a zucchini soup at a restaurant that I actually really liked too. I've been trying to replicate the taste myself for some time now but have not yet been successful. While the recipe below isn't quite the right flavor, it was a hit with both of us. - Liz
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 cup diced potatoes (a big handful of the little ones we get from the farm)
  • 3 cups diced zucchini (about 2 medium)
  • 1 carrot diced
  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 teaspoon curry powder

Warm oil over medium heat. Add onions and saute until soft and translucent. Meanwhile dissolve bouillon in water. Add water (with bouillon) and remaining ingredients to onions. Simmer until potatoes are tender (approximately 15 minutes). Puree in batches in food processor or blender or using a immersion blender. Reheat and serve warm.

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