If you are swimming in zucchini this time of year, try an alternative to the typical (high fat, high calorie) zucchini bread or fried zucchini: ZUCCHINI SOUP! It’s an easy way to enjoy not only zucchini but also that limp celery in your produce drawer and cancer-fighting onions, garlic, and tomatoes. HOW: Combine 4-6 diced zucchini with 2 cups chopped celery, chopped onions and garlic as desired, 4 cups fresh or canned tomatoes, an assortment of spices such as salt, pepper, basil, and oregano, and 4 cups water or broth in a slow cooker. Simmer all day and you’ve got dinner ready when you are. (P.S. Clearly this is not a recipe blog, but you can find plenty of recipes online if you don’t favor my style of winging it 😊). Also, here is a recipe I love: Italian Zucchini Soup.
Just One Thing to do: Choose healthy options for late season vegetable harvests by making soup or even adding to ready-made soups.