Zucchini Garden Chowder Recipes
ZUCCHINI GARDEN CHOWDER
Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder-it met with solid approval from all of us! -Nanette Jordan, Flint, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in the flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. , Just before serving, add cheeses; stir until melted. Stir in sugar. Garnish with parsley if desired.
Nutrition Facts : Calories 258 calories, Fat 16g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 905mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.
ZUCCHINI GARDEN CHOWDER
This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.
Provided by Sallyanne
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
- Stir in flour, salt, and pepper.
- Gradually stir in water.
- Add bouillon and lemon juice; mix well.
- Bring to a boil; cook and stir for 2 minutes.
- Add tomatoes, milk, and corn; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes or until corn is tender.
- Just before serving, stir in cheeses until melted.
- Add sugar and garnish with parsley.
AIR FRYER ZUCCHINI PARMESAN
This simple side dish comes together in a flash and pairs perfectly with any grilled meat. A great way to use up the abundance from your garden.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.
- Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 3.2 g, Cholesterol 4.4 mg, Fat 4 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 206.3 mg
ZUCCHINI GARDEN CHOWDER RECIPE
Provided by á-100
Number Of Ingredients 16
Steps:
- Melt butter in soup pot over medium heat. Add veggies and saute until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes. Add tomatoes, milk and corn. Return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving stir cheeses in until melted. Add pinch of sugar to taste and garnish with chopped parsley.
GARDEN VEGETABLE CHOWDER
This creamy blend is chock-full of savory ingredients straight from the garden. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted.
Nutrition Facts : Calories 308 calories, Fat 20g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 1083mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
ZUCCHINI GARDEN CHOWDER
This soup has a wonderful combination of vegetables. Zucchini, tomatoes & corn in a cheesy base, I just LOVE it! Great cool weather dish. This recipe came from "Taste of Home" or one of those same magazines. (Prep time is a guess)
Provided by Anissa
Categories Chowders
Time 35m
Yield 2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven or soup kettle over medium heat, saute zucchini, onion, parsley and basil in butter until vegetables are tender.
- Stir in flour, salt and pepper.
- Gradually stir in water.
- Add the bouillon and lemon juice; mix well.
- Bring to a boil; cook and stir for 2 minutes.
- Add tomatoes, milk and corn; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes or until corn is tender.
- Just before serving, stir in cheeses until melted.
- Add sugar and garnish with parsley if desired.
Nutrition Facts : Calories 334.1, Fat 21.9, SaturatedFat 13.4, Cholesterol 65.3, Sodium 1012.6, Carbohydrate 22.9, Fiber 2.5, Sugar 3.8, Protein 14.2
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