Aug 02 2012

Zucchini Glut

Lately, I’ve been feeling apathetic about zucchini. The vegetable has become like that article of clothing in my closet, say a black v-neck shirt, that I like, but wouldn’t reach for first if another shirt was cleaned and ironed.

I’ve been having that same reaction at the farmers’ market. I’m swept up by the heirloom tomatoes, berries, and fairy tale eggplant and less enthused by zucchini and summer squash. Every farm seems to have a glut and it’s human nature to deem something less special when it’s ubiquitous. It’s too bad I can’t turn zucchini into jam!

Because every farm sells beautifully shaped zucchini at glut prices (3 for $2), I usually buy 4 or 5 each time I visit the farmers’ market, knowing that at the very least, we can throw them on the grill.

Last week, I made a zucchini soup that left me feeling rather guilty about my less than enthusiastic attitude. This soup tastes like a re-imagined broccoli and cheddar soup. You process three-quarters of the slowly sauteed zucchini into a pulp before combining the puree with the remaining zucchini pieces, along with ample cheese and a touch of cream. I followed London’s River Cafe's suggestion and served the soup with hunks of chile oiled bread.

Once again, zucchini demonstrates its versatility, much like that black v-neck shirt hanging in my closet: dependable but not always showy.

Zucchini Soup

Recipe Source: The River Cafe via Eat London

Serves 4


  • 2 lbs zucchini
  • 25 ml olive oil
  • 500 ml chicken stock
  • 140 ml heavy cream
  • 1 small bunch basil, chopped
  • 1 small bunch parsley, chopped
  • 120 g grated Parmesan
  • salt and pepper


  1. Cut the zucchini lengthwise into quarters, then into 1 inch pieces. Heat the oil in a heavy bottomed sauce pan and cook the garlic and zucchini very slowly over low heat until the zucchini is brown and quite soft (around 25 minutes).
  2. Add salt, pepper, and stock, and simmer for a few minutes. Remove from the heat.
  3. Put three-quarters of the zucchini into a food processor and puree. Return the puree to the pan and add the cream, basil, parsley and Parmesan. Enjoy!