Zucchini season is over. It comes on strong and then just a few weeks later vanishes. And when it is gone, I feel a void. It is such a versatile vegetable that entire cookbooks have been dedicated to it. But I am glad that I grated enough for the freezer to have this winter for soups, cakes and casseroles. As my zucchini finale, I leave you with three very gratifying recipes. All three tried and true.
The First : An appetizer from fine cooking - Zucchini Tart with Lemon Thyme and Goat Cheese
My friend Marie made this for a cocktail party and it was such a hit that it disappeared in seconds. It not only looks beautiful and is delicious, it is so easy to make. You will not believe that this high class presentation could take such a short time to prepare. Of course, you do not have to share how little time it takes.
|zest of lemon mixed with soft goat cheese and fresh thyme|
|I spread it on the fresh rolled dough|
|added the sliced zucchini in circles|
|bake and it is ready to eat hot or cold|
The Second: A main course from the Classic Zucchini Cookbook - Crumb Crusted Zucchini Quiche
Don't let the word quiche fool you. This takes one egg and you make a mild cheese sauce to pour over it. But what makes this a hit is the bread used for the crust. I used a multi grain that I bought from Berkshire Mountain breads. I toasted it then crumbled it on the dish bottom. This is the best and when I brought it to my Wednesday night women's gathering, it disappeared quickly.
|slice the zucchini thin|
The Third - Plain and Simple Zucchini Soup -
This is so easy, it can be read once and memorized. Make a vegetable broth or use a can. Cut up the zucchini, chop the onion, add some salt /pepper and cook until tender on med high heat. Then puree it. Now you can if you would like add some yellow squash, thyme, lemon zest to it. This is my summer breakfast soup but I made enough for the freezer to have as my winter breakfast soup as well.