I came back from a two week vacation to find a nearly 5 pound zucchini in my garden.
Yes, you read that right. It was almost 5 pounds. I nicknamed it The Beast.
So what to do with such a massive zucchini? My first thought was zucchini bread, but lets be honest. There are two amazing bakeries near where we stay on the Cape, and I really feasted on pastries and bread pudding for two weeks. I needed at least a brief break from sweets.
That led me to savory recipes. A zucchini that large, though, really needs to be cooked down. (And, by the way, a large zucchini like this, I believe, is called vegetable marrow).
Years ago I tried a few different zucchini soup recipes. This felt like the perfect time to try it again, and I still had a photocopy of the recipe that I liked best in a pile.
I always share where I get recipes from, but I unfortunately don’t know for sure in this case. The photocopy was given to me, and I think it may be an Ellie Krieger recipe, but I don’t know for sure. If anyone recognizes it, please let me know!
I had to make some changes since I was dealing with one massive zucchini instead of multiple small ones. The large ones need a bit more prep, so I will detail my steps below.
You can certainly make this with small tender zucchini. But, if like me, you find yourself with a beast in the garden, this is a great way to put the massive zucchini to use!
The perfect way to use those large zucchinis lurking in your garden. This soup is simple yet satisfying. Prep the beast (a.k.a the zucchini). Cut off the ends and peel the zucchini. I don’t usually do this for soup, but the peel is pretty tough on large ones. Once peeled, cut the zucchini in half and then cut it in half again lengthwise. You’ll see the seeds are pretty massive and tough (see photo above). Scoop out the seeds just like you would with a butternut squash. Once the seeds have been removed, cut each half in half again and roughly chop the zucchini into large dices. You want about 10 cups of zucchini. Next heat a large pot over medium-low heat. Add a few swirls of olive oil. Add the diced onion and sauté until tender, about 5 to 7 minutes. Add the garlic, a generous pinch of salt, and several grinds of black pepper. Sauté for about a minute. Now add the zucchini and the water or broth and turn the heat up. Four cups of water may not look like much with all of the zucchini, but the zucchini contains a lot of water - it will cook down. Once the soup comes to a boil, partially cover the pot and turn the heat down so it simmers. If you’re using a massive zucchini like me, it’s going to take some time for the zucchini to become tender. I had to simmer mine for about 30 minutes. Smaller zucchini will probably only take about 10 to 15 minutes. Check it with a fork for tenderness. You want the zucchini to be very soft. Once tender, add the beans, basil, lemon juice and zest. Turn the soup down to low and puree the soup. I used an immersion blender, but to get an even creamier, smoother soup, puree it in batches in a blender. Taste the soup and add more salt, pepper, or lemon, as needed. This soup is great served hot, cold, or warm. (I tried it all three ways. Warm on a hot day was my favorite). I highly recommend serving it with extra black pepper on top or red pepper flakes, and something crunchy, such as garlicky croutons, crusty bread, or even crackers. Enjoy!Zucchini Soup
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