Zucchini Potato And Parmesan Soup

ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Recipe From allrecipes.com

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
Calories242.7 calories
Carbohydrate35 g
Fat9.8 g
Fiber4.8 g
Protein5.1 g
SaturatedFat1.4 g
Sodium108 mg
Sugar3.6 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

ZUCCHINI POTATO AND PARMESAN SOUP



Zucchini Potato and Parmesan Soup image

Make and share this Zucchini Potato and Parmesan Soup recipe from Food.com.

Recipe From food.com

Provided by Lori Bailey

Categories     Vegetable

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
1 medium potato, peeled and cut into 1/2 inch cubes (1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
salt and pepper

Steps:

  • Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
  • Cook stirring often, until the onions are translucent, about 5 minutes.
  • Stir in zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer, partially covered, until the potatoes are tender about 15 minutes.
  • Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.

BROILED ZUCCHINI AND POTATOES WITH PARMESAN CRUST



Broiled Zucchini and Potatoes with Parmesan Crust image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

ZUCCHINI AND ROSEMARY SOUP



Zucchini and Rosemary Soup image

Recipe From epicurious.com

Categories     Soup/Stew     Herb     Vegetable     Quick & Easy     Rosemary     Zucchini     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions

Steps:

  • Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
  • Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.

ZUCCHINI-PARMESAN SOUP



ZUCCHINI-PARMESAN SOUP image

Recipe From epicurious.com

Categories     Soup/Stew     Squash

Number Of Ingredients 12

Zucchini-Parmesan Soup
3 T. butter
4 cups zucchini, diced (about 1 lb.)
1 cup onions, diced
1 T. garlic, minced
2 cups chicken broth
1/4 tsp. ground nutmeg
1/2 cup carrot, diced
1/2 cup heavy cream (I sometimes sub evaporated milk)
1/4 cup parmesan cheese, grated
2 T. fresh parsley, minced
Salt and pepper to taste

Steps:

  • 1. Sweat zucchini, onion, and garlic in butter in a large saucepan over medium heat. Cook for 10 minutes, stirring occasionally. Stir in broth and nutmeg, and bring to a boil. Reduce heat and simmer until zucchini is very soft, 5 minutes. Puree 1/2 the soup in a blender or food processor, then return it to the pan with carrot, cream, and parmesan. Simmer until carrot is tender and cheese melts. 5-8 minutes, stirring often. Finish with parsley, salt and pepper. Yield: 4 1/2 cups Source: Cuisine at Home

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