Posts Tagged ‘Zucchini’


One summer, we harvested so much zucchini from Bill’s garden, that I had to leave the extras at my neighbors’ doorsteps.  I would drop a basket, knock on the door and run!

Seriously, we did have a lot of zucchini that season and I was constantly looking for recipes to use it up.  In perusing my favorite local cookbook called “Lexington Cooks,” I found one for Cold Zucchini Soup.

O.K. – sounds pretty gruesome.  I’m not much for cold soup to begin with, and zucchini?  Ughhh.

However, in desperation, I decided to go ahead and try it.


I can’t get enough of the stuff, and now my neighbors are making it too, so I can knock on their doors and I’m even invited in.

Here is the recipe:Zucchini Soup


2 large zucchini, sliced               1 tablespoon parsley, chopped

1 green pepper, chopped             1 teaspoon fresh dill or ¼  teaspoon

½ cup chopped onion                       dried dill

3 cups chicken broth                   Salt and pepper to taste

1 cup sour cream 


     Place zucchini in saucepan, reserving 4 slices for garnish.  Add green

Pepper, onion, and chicken broth.  Simmer covered for 20 minutes.  Strain

Vegetables, reserving stock.


     Place sour cream, parsley, and dill in food processor or

blender.  Add cooked vegetables and blend.  Add stock and blend.  Season 

To taste with salt and pepper.  Chill.  Add raw, chopped zucchini for crunch.

  Makes 6 servings.


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They say you can never go home again, but that’s not true around these parts. People inevitably come home.  They yearn for their relatives and friends, the countryside and town, the familiar byways and back roads, old landmarks and watering holes, and the wonderful, comfortable, familiar way it was. It’s where their memories are of fun and feeling, love and nurturing, and of course, great food.

The locals call it “The Homeplace”.  It wasn’t long after we moved to rural Virginia, that I heard that term.  I love it and have always wanted to use it somewhere, and here it is!


The recipe below was from one of my favorite friends here.   I told her we had over- planted the vegetable garden and the neighbors were sick of refusing our zucchini gifts.   She was eager to help, so here is her recipe and the first in a random series on Virginia Views.


3 Eggs

1 Cup Oil

2 Cups Sugar

2 Cups Grated Zucchini

3 tsp Vanilla

3 Cups Flour

1 tsp Baking Soda

1 tsp Salt

3 tsp Cinnamon

1/4 tsp Baking Powder

1 Cup Chopped Nuts

Beat eggs until foamy.  Add oil, sugar, zucchini and vanilla.  Mix well.  Add flour, soda, salt, cinnamon, baking powder, and nuts.

Bake at 325 degrees 1 hour to 1 hr/15 minutes.

Makes three standard size loaves.

Guaranteed DELICIOUS!

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