This time of year some people have a problem. On the grand scale of things, it may not seem like a big problem.
I'm talking about zucchini squash.
I did not plant zucchinis this year. My husband doesn't like them and I still have memories of the stacks of baseball-bat sized zucchinis that my family would have at the end of the summer. Our teachers would put on a sickly smile and accept one or two, but otherwise we tried to eat them ourselves.
Yesterday I stopped by a friend's house, and together we unloaded vegetables from her garden, which had gotten a little overgrown following a couple of out-of-town trips. I figure we pulled out nine large zucchinis. I took two home with me and looked up one of the many recipes my mother used to use to deal with problem quantities of zucchinis. Perhaps it will help others in a similar situation.
Cold Zucchini Soup
2 Tbs margarine
2 Large zucchini, sliced (enough to make 4-6 cups)
1 large onion, sliced
4 cups chicken broth
1 cup half-and-half
1/4 tsp or more ground nutmeg
ground pepper to taste
Melt margarine in a large kettle.
Saute onions and zucchini until soft
Add chicken broth to cover
Simmer for 15 min
Put in blender, including liquid, and puree until smooth.
(Food processor often leaks with this recipe, so use the blender
in several batches if necessary.)
Pour pureed mixture into large bowl
Add half-and-half, stirring to blend
Season with nutmeg and pepper
Chill until cold
This is a nice soup for lunch or a first course at dinner. It's a pretty green color
and does NOT taste overwhelmingly of zucchini.