Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks. How to make our 20-minute zucchini noodles pasta recipe with garlic, basil, tomatoes, and parmesan cheese. With quick video! A favorite among anyone who wants to lose weight, zucchini is low in calories, carbs and sugars, but high in essential nutrients like potassium, manganese and. Roasted Garlic and Zucchini Soup Recipe. Vegetarian, gluten-free, and paleo. Perfect for summer and early fall.

Zucchini Basil Soup With Sour Cream

Sautéed Zucchini with Mint, Basil & Pine Nuts. Skip to Recipe. It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry. But this summer, I can’t keep up.

These fantastic zucchini recipes include a summery linguine, a refreshing, chilled soup, a cheesy casserole and more.

Easy Creamy Zucchini Soup. I can never find enough zucchini recipes for all the zucchini that comes from my garden. This is a tasty soup that will help use up some of. A light and healthy Zucchini Basil Soup that can be kept vegan, or swirl in a little plain Greek yogurt at the end. Mouth-watering, easy and fast! Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish. Zucchini Basil focaccia. Gluten free gum free focaccia. Soft and fluffy focaccia bread recipe. Free of gluten, soy, dairy, egg, corn, nut.

Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we can’t make a dent in our produce share. Every Monday is an emergency, an evacuation of what’s left, everything and anything shredded into a slaw. I’m not complaining. These are good problems. And in recent weeks, I’ve found myself hoping for more than just a few summer squash to appear in my weekly basket, because this sautéed zucchini recipe is one of the most delicious things I’ve made in awhile.

It’s another Deborah Madison gem via Food. I make it immediately. I’m so glad she did.

Zucchini Basil Soup Ina Garten

It’s simple and fun to make: 1/2- inch thick rounds (which is thicker than you think — get out your tape measure) brown in olive oil while you mince together basil, mint, garlic and capers. This “knife pesto” gets added to the sautéed squash at the end with a splash of vinegar and toasted pine nuts. The instructions explicitly advise not salting the squash till the very end, a withholding that keeps water from leaching out of the rounds, allowing them to brown properly.

What I love about the dish is that even though the “dressing” is a jumble of ingredients, you can taste each element — the bite of the vinegar, the zing of the garlic, the sweet herbs, the crunchy nuts. The bits of knife pesto are irresistible. As suggested, I’ve been serving this with my favorite bread and homemade ricotta. This has been dinner three nights in a row. I can’t imagine a more perfect summer meal. A Few other Favorite Zucchini Recipes: This gratin is my favorite — it’s so fast to throw together and so good.

This summer squash gratin with salsa verde is delicious, too, but a little more involved. Love this summer squash spaghetti. These fritters with tzatziki are a fun first course. I love this raw, shaved zucchini and pecorino salad with olive oil and lemon. Zucchini bread. Yum. Favorite summer pizza: The Zucchini Anchovy. Also, attention quinoa lovers: Alter Eco is having a recipe contest!

Prizes are amazing. Sautéed Zucchini with Mint, Basil & Pine Nuts. Prep. 10mins. Cook. Total. 50mins. Yield.

Source: Food. 52 via Deborah Madison's Vegetable Literacy. Ingredients. 1 pound zucchini (or any summer squash), sliced into ½- inch rounds. Sea salt and freshly ground pepper, to taste. Additional mint and basil, torn, to garnish (optional — I omit bc I go big on the knife pesto)homemade ricotta and your favorite bread (optional, for serving)Instructions.

Heat 1 tablespoon of olive oil in a 1. When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 1. Don't salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto. When the zucchini is golden, remove it from the pan and cook the remaining zucchini in another tablespoon of oil, just as you did the first batch.

Note: I've cut back the oil here, but if you feel you need a splash more while you are sautéing, go for it. Then add the first batch back into the pan, along with the herb- garlic mixture and the vinegar, to taste. Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well. Add nuts. Scoop everything out onto a serving plate. Right before serving, sprinkle on extra herbs if using.

You’re all making your own ricotta, right? Just making sure: Homemade Ricotta Cheese. Yield. 2cups. Source: The Barefoot Contessa via Goop. Ingredients. 4 cups whole milk. Instructions. Set a large sieve over a deep bowl. Dampen (or don’t) 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Spaghetti Recipes here. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles.

It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into a cheesecloth- lined sieve and allow it to drain into the bowl at room temperature for 2. The longer you let the mixture drain, the thicker the ricotta.

Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey — you can make bread with it. Use the ricotta immediately or cover with plastic wrap and refrigerate.

The ricotta will keep refrigerated for 4 to 5 days. Bean Recipe.