Zucchini Soup Recipe (2024)

FAQs

When should I add zucchini to soup? ›

Add the zucchini/courgette in the last 5 minutes of cooking. Slice the zucchini lengthways. Cut into triangular pieces. I find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.

Salt and drain zucchini

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

Giant zucchini are perfect to cut into thick lengthwise slices, grill the zucchini at very high heat (to remove some of the water) and then use the zucchini slices as the lasagna noodles in this Grilled Zucchini Lasagna.

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess. You can add other seasonings, such as dried herbs and spices, before cooking.

They are only slightly different, the main difference is that marrows are thicker skinned with trailing, while courgettes (zucchini's) are bushy and thin skinned. And while courgettes are often described as young marrows, they are horticulturally different and not the same plant.

You might feel a little bloated, if you're not accustomed to raw veggies. You'd be full well before you ate “too much.” There's simply too much water and fiber in zucchini for anyone to overeat it, and the zucchini itself isn't calorie dense. This is true of all non-starchy vegetables.

Can you eat an overgrown zucchini? ›

I typically love to lightly season and grill fresh zucchini from the garden as an easy and delicious side with dinner. Not when it's too big, though. Don't despair! Overgrown zucchini is perfect for shredding and using in baked goods.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Is Zucchini Good for Dogs? Zucchini is completely safe for dogs to eat in moderation. It's low in calories and high in fiber, making it a healthy and nutritious addition to both you and your dog's diets. This summer squash contains numerous vitamins, including A, C, and K.

For most vegetable soup recipes, this means the carrots, onions, and celery. Add the garlic just before adding the broth, so that it can infuse the whole soup as it simmers. Tender veggies with a higher water content, like green beans and zucchini, should be added towards the end of cooking and simmered briefly.

Usually you add onion at the beginning of cooking if your recipe calls for chunks or a coarse chop of them. Root veggies such as carrots and turnips are added in the first half of cooking time, and greens, especially thin and tender greens are added toward the end of cooking.

Some vegetables just don't taste great in a stock! Cruciferous vegetables will get funky tasting, and seemingly mild vegetables like zucchini, green beans, and bell peppers can get bitter if simmered for too long. Ultimately, if it doesn't add, it subtracts!

Simmer the soup until tender: Simmer for about an hour or until all the vegetables are soft. Purée the soup in a blender or with an immersion blender for a creamy soup, if you like.