Zucchini Soup
3 cups chicken stock
1 lb. boiling potatoes, peeled
4 carrots, sliced
4 turnips
2 medium onions, sliced
1 large zucchini, unpeeled
1 clove garlic, crushed
1 tsp. parsley
1/2 tsp. olive oil
salt and pepper to taste
Heat the olive oil in a heavy saucepan with a lid. Saute the carrots and onions until slightly softened. Add the chicken stock, potatoes, turnips, and garlic, and bring to a boil. Cover the saucepan with the inverted lid, and place the zucchini on the lid. Reduce heat and simmer for 45 minutes. Add the parsley and salt and pepper. Simmer five minutes more. Remove lid, discard the zucchini, and serve.
(Adapted from the Larousse Gastronomíque's recipe for crow soup.)
Zucchini Wine Cooler
4 medium zucchinis
a good dry white wine, such as sauvignon blanc
ice (optional)
With a sharp paring knife, slice the zucchinis crosswise into 1/8" rounds. Fill a wine glass or tumbler with the wine and ice (if desired). Using a flipping motion of the wrist, attempt to toss the zucchini rounds onto a wastebasket or other appropriate target. Drink the wine.
Brandied Zucchini
Follow above recipe, but substitute brandy for the white wine.
Zucchini Mold
5 or 6 very ripe zucchini
a large bowl
Roughly chop the zucchini. Put in bowl and cover with plastic wrap. Place in refrigerator for 6-8 weeks or until covered with fine gray hair. Throw away.
Zucchini Surprise
5 or 6 very ripe zucchini
a paper bag
kitchen matches
Prepare the zucchini according to the recipe for Zucchini Mold, but instead of discarding, put in paper bag and roll the top tightly. Place bag on neighbors' doorstep, ignite with match, ring doorbell and run away.