OK Clappy I think we are about to come up with an 8 course meal all dishes made from the base of Zucchini.
Piscato might be able to come up with a Zucchini drink for us. Maybe we could use it Zucchini as a garnish on a cocktail instead of an unbrella. That would work.
Here's one for soup:
Zucchini Soup
8 cups sliced zucchini (4 medium zucchini)
1/2 cup chopped onion
2 cloves garlic, minced
1 cup beef broth
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese
1 slices bacon, cooked and crumbled
Combine zucchini, onion garlic broth, basil, salt and pepper in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until zucchini is tender. Cool.
Pour zucchini mixture into container of an electric blender; process util smooth. Chill. To serve, sprinkle each serving with parmesan cheese and bacon. Yield: 4 cups.
Here's one for an appetizer:
French Fried Zucchini with Cocktail Sauce
1/2 cup catsup
1 tablespoon prepared horseradish
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 tp 1/2 teaspoon pepper
1 egg, beaten
2 tablespoons milk
2 medium zucchini, cut into 1/4-inch slices
Vegetable oil
Combine catsup and horseradish, stiring well; set sauce aside.
Combine flour and seasonings; set aside. Combine egg and milk, mixing well. Dredge zuccini slices in flour mixture, and dip in egg mixture; roll in flour mixture again. Deep fry in hot oil (375) until light golden brown. Drain slices on paper towels. Serve immediately with cocktail sauce. Yield: About 2 1/2 dozen appetizer servings
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