Recipes: Enchiladas, Soup, Marmalade, Muffins, Snacks All Use Zucchini

The Canadian Press, August 10, 2015 | Go to article overview

Recipes: Enchiladas, Soup, Marmalade, Muffins, Snacks All Use Zucchini


Recipes: Use zucchini in enchiladas, muffins

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When neighbours with zucchini growing in their garden offer some of the abundant squash, it's great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.

CHICKEN, CORN AND ZUCCHINI ENCHILADAS

Zucchini is popular in combination with other ingredients fresh from the garden. This Mexican standard can easily be made vegetarian by subsituting cooked black beans for the chicken.

If the jar of green salsa you purchase is slightly smaller than the quantity called for in the recipe, add chicken broth to make up the difference.

15 ml (1 tbsp) vegetable oil

250 g (1/2 lb) boneless skinless chicken breasts, diced

15 ml (1 tbsp) ground cumin

10 ml (2 tsp) ground coriander

1 ml (1/4 tsp) pepper

1 large clove garlic, minced

425 ml (1 3/4 cups) fresh corn kernels (2 to 3 cobs)

250 ml (1 cup) diced zucchini (about 1 medium)

175 ml (3/4 cup) diced sweet red pepper

2 green onions, sliced

500 ml (2 cups) Mexican green salsa (salsa verde), divided

8 flour tortillas (each 18 cm/7 inches in diameter) or 16 tortillas (each 12 cm/5 inches in diameter)

500 ml (2 cups) shredded Tex-Mex cheese

375 ml (1 1/2 cups) diced field tomatoes

125 ml (1/2 cup) chopped fresh coriander

Preheat oven to 190 C (375 F).

In a large skillet, heat oil over medium-high heat. Add chicken, cumin, ground coriander and pepper; cook, stirring, for 2 to 3 minutes. Add garlic, corn, zucchini and red pepper; cook, stirring occasionally, for 3 to 5 minutes or until chicken is lightly browned and vegetables are slightly softened. Stir in green onions and 125 ml (1/2 cup) of the salsa.

Cover tortillas with paper towels and heat in microwave on high for 1 minute.

Place about 125 ml (1/2 cup) filling in the centre of each tortilla. Roll up tortillas and place seam side down in a greased 33-by-23-cm (13-by-9-inch) baking dish. Pour remaining salsa evenly over enchiladas. Top with cheese.

Bake for 25 to 30 minutes or until bubbling and golden brown.

Serve with tomatoes and garnish with chopped coriander.

Makes 4 servings.

Source: Foodland Ontario.

ZUCCHINI BASIL SOUP

This is a tasty soup that's ideal in summer when the main ingredients are plentiful. It can be served hot or chilled and freezes well.

15 ml (1 tbsp) oil

1 medium onion, chopped

2 cloves garlic, minced

5 medium zucchini, chopped

1 l (4 cups) chicken or vegetable stock

15 ml (1 tbsp) lemon juice

10 ml (2 tsp) granulated sugar

75 ml (1/3 cup) chopped fresh basil

60 ml (4 tbsp) Greek yogurt or sour cream

Basil sprigs and paprika, for garnish

In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, for 7 minutes or until softened.

Add garlic and zucchini, stirring occasionally, for 3 minutes.

Stir in stock, lemon juice and sugar. Increase heat to high and bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until zucchini is tender. Stir in chopped basil. Simmer for 1 minute longer.

In a blender or food processor, puree soup in small batches until smooth. Return to saucepan to heat through.

Spoon into serving bowls. Add 15 ml (1 tbsp) of the yogurt to centre of each serving. Garnish with a sprig of basil and a sprinkle of paprika.

Makes 4 servings.

Source: "Thyme in the Kitchen: Cooking With Fresh Herbs" by Yvonne Tremblay.

GINGERED ZUCCHINI MARMALADE

This citrusy marmalade is a refreshing accompaniment to various meats or delicious simply spread on a piece of toast. It keeps for three weeks in the refrigerator and tastes better the day after it's made. …

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