From " Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 3 cups fresh zucchini, peeled and diced (make a triple batch and freeze when zucchini is in season)
  • 1-1/3 cups water
  • 2/3 cup chicken broth
  • 1/4 cup onion, chopped
  • 2 slices bacon, cooked, drained and crumbled
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • Freshly-ground black pepper
  • Freshly-grated Parmesan cheese

Place zucchini in a 2-quart microwave-safe casserole.  Gradually blend in water, broth, onion, bacon, garlic, parsley, basil and salt.  Cover and cook in microwave 15 minutes on high.  Stir casserole every five minutes.  Zucchini should be tender after 15 minutes.

Remove casserole from microwave and cool slightly.  Pour mixture into blender or food processor and puree until smooth.  Return to casserole and reheat slowly in microwave for 2 to 3 minutes on high heat, stirring occasionally.  Add pepper.  Pour into serving bowls and garnish with Parmesan cheese.

SERVES: 4 - 6

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