zucchini casserole and soup

Another combination recipe that demonstrates that a stew can be a soup.

zucchini parmesan

2020-07-18

This is the same recipe as eggplant parmesan, and just as delicious, if not more.
It's like a tomato lasagna, with zucchinis instead of pasta and a very successful recipe. Just like lasagna, it is quite acceptable to add ground meat to the sauce if you prefer that.

I used Chihuahua cheese for the 1st layer, Mozzarella and Parmesan for the 2nd one. Don't skimp on the cheese. It is the big flavor maker for the tomato sauce.

INGREDIENTS

This is what you need for 4 servings:

3 medium grey zucchinis (calabacitas)
3 lbs. fresh tomatoes
OR 1 large can crushed tomatoes
1 medium can tomato paste
2 tbsp. flour / breadcrumbs
2 eggs
optional 3 eggs with yolk separated
up to 1 lb. grated cheese:
- Mozzarella
- Parmesan
- Chihuahua
S&P

optional:

up to 1/2 lb. ground meat
dried or fresh basil

Pic1: zucchini parmesan

Directions

2020-07-18

Pic2-4: slice, bread the zucchini

Make tomato sauce.
Meanwhile, wash and slice the zucchinis.
Break the eggs and beat lightly.
Optional:
- Separate the eggs and use only the egg whites.
- Reserve the yolk for home-made mayonnaise or other.
Drag the zucchini slices through the egg, and dip in the flour.

Pic5-7: deep-fry

Place the breaded zucchinis in the fryer basket, just ONE layer. (Pic5)
Deep-fry 3-4 minutes until golden brown. (Pic6)
Repeat until all zucchini slices are done. (Pic7)

Pic8-10: fill the tray

Gather the remaining ingredients. (Pic8)
Spread tomato sauce on the bottom of an oven-proof tray. (Pic9+10)

Pic11-13: layer and repeat until full

Sprinkle cheese. Add the first layer of zucchinis. (Pic11)
Repeat "sauce, zucchinis, cheese" until the tray is almost full. (Pic12+13)

Pic14-16: add cheese, basil

The last layer should be cheese. (Pic14)
Sprinkle dry basil over the cheese,
OR harvest fresh basil. Reserve half of the fresh leaves as garnish when serving. (Pic15+16)

Pic17-19: bake & serve

Bake 30 minutes at 350 ºF. (Pic17)
Since all ingredients except the cheese are already cooked, this does not need a long oven-time. (Pic18+19)
Serve and enjoy the gooey mess. :-)

cream of zucchini soup with tomatoes, cheese & cream

Starting with the leftovers from above (about half) which provided the tomatoes and cheese, I added water and a triple zucchini overload. To make this from scratch, use 1 large can tomato paste and up to 2 cups shredded cheese instead.

Don't boil the zucchinis more than 10-15 minutes if you don't want to blend. A little crunch is preferable.
For creamed soup, cook longer to make the zucchinis soft.

Without blending, the tomato flavor is a bit more prominent.
After blending, the zucchini flavor is greatly enhanced and dominates.

INGREDIENTS

This is what you need for 4 quarts = 8+ servings:

3 medium-large zucchinis
1 can tomato paste
heavy cream
2-3 quarts water OR
chicken/vegetable stock for additional flavor
S&P, spices of your choice

Pic20: cream of zucchini soup with tomatoes

Directions

2020-07-19

Pic21: leftovers
Pic22+23: add water, zucchinis, simmer

Combine leftovers (or tomato paste & cheese), sliced zucchinis and 2-3 quarts water / stock. (Pic21+22)
Bring to a boil over low to medium heat while stirring occasionally.
Heating up the cheesy leftovers too quickly will make the cheese stick to the pot.
Reduce heat, cover and simmer until done to your preference. (Pic23)

Pic24-26: serve without or with cream

When the new zucchinis are cooked to your preference, serve and enjoy. (Pic24)
Optional: add 1 tbsp. heavy cream (and a few crushed basil leaves) to each plate. (Pic25+26)

Pic27-29: blend and serve

Optional: Blend the soup until smooth. (Pic27+28)
Serve and enjoy.
Optional: add 1-2 tbsp. heavy cream to each plate. (Pic20)

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org