Zucchini Bread by Paula Dean

(from Amy Weiland)
Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Garden Vegetable Soup

(from Amy Weiland)

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups zucchini, chopped
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice
Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Parmesan Zucchini

(from Paige Beal)

2-3 zucchini, cut into 1/4 inch pieces
1 medium onion, chopped
1 tbsp butter
1/2 c grated parmesan cheese

In deep skillet, melt butter. Add zucchini and onion, cover, and cook over medium-low heat for 12-15 minutes, stirring occasionally. As the zucchini cooks, it will let off liquid which will allow it to steam if covered, so keep it covered except to stir. When vegetables are slightly translucent and tender, sprinkle with parmesan cheese, salt & pepper. Remove from heat, and cover for 2-3 minutes until cheese is melted. Serve warm. Serves 4-6.

Creamy French Vegetable Soup

(from Paige Beal)

In a large stockpot, combine chopped leeks, chopped carrots, peeled & chopped potatoes, zucchini chunks, and 2-3 chicken boullion cubes. Add enough water just to cover, bring to a boil, then reduce heat and simmer until all vegetables are tender. Add soup to a blender or food processor (in batches, if necessary), and process until smooth. If desired, add some milk or cream. Serve warm, topped with a dollop of sour cream (or creme fraiche if you're picky and know where to get it!), grated parmesan cheese, and a handful of croutons. Yummy and perfect for a cold day! You can add any additional vegetables you like, but keep in mind that many vegetables don't puree well (green beans, for example), and to keep the smooth texture to your soup, don't add anything that will have strings or seed in it. Onions can be substituted for leeks, but they don't puree as well.