Zucchini & Potato Soup Frittata & Salad Recipes

Three Ways to Make Good Use of Summer Season’s Best Vegetables

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Aug 19, 2008 Susan Morris

Zucchini have bags of gastronomic merit. Three recipes using summer zucchini and early potatoes showcase how zucchini freshens straightforward home cooking.

Potatoes and zucchini are like two old school friends who never tire of reunions.

Here’s how to make a frittata, a soup and a salad with zucchini and potatoes as the core ingredients for some carefree summery eating. All recipes serve four persons.

Zucchini & Potato Soup

Ingredients:

  • 1kg zucchini
  • 10 egg sized white potatoes
  • Olive oil
  • Handful of fresh flat leaf parsley
  • Black pepper
  • 1½ pints sweetened soya milk
  • 1 onion

Directions:

  1. Wash and roughly chop the zucchini.
  2. Prepare the vegetables by peeling and cubing the potatoes and chopping the onion coarsely.
  3. Fry the zucchini and onion in a saucepan with olive oil.
  4. Cook until the vegetables are softened.
  5. Add the soya milk, black pepper and parsley and simmer gently on a moderate heat for a minute.
  6. Add the potatoes and simmer for 15 to 20 minutes until the potatoes are cooked thoroughly.
  7. Blend into a smooth soup with a hand blender and serve immediately.

Zucchini & Potato Frittata

Ingredients

  • 50g butter
  • 3 red onions
  • 2 cloves of garlic
  • 500g potatoes, a variety such as Majestic or Maris Piper
  • 4 eggs
  • 2 medium to large zucchini
  • 2 tsp water
  • ¼ cup of grated parmesan cheese
  • ¼ cup of grated mature cheddar cheese

Instructions

  1. Peel and slice thinly the potatoes, garlic and red onions.
  2. Wash and cut the zucchini into thin slices.
  3. Melt the butter in a large frying pan.
  4. Add the garlic and the red onions and cook together in the butter, over a low heat until they are softened.
  5. Add the potatoes to the pan and stir the ingredients together well.
  6. Cover the pan and cook for 10 minutes before adding the zucchini and cooking together for a further 15 minutes.
  7. When potatoes and zucchini are cooked remove the pan from the heat and press down firmly.
  8. Beat the eggs with the water and the grated mature cheddar cheese.
  9. Pour over the zucchini and potatoes in the frying pan and cook over a gentle heat until the sides and bottom are cooked.
  10. Scatter the parmesan cheese over the top and place the pan under a grill on a high temperature.
  11. Watch the frittata closely and remove from the grill when the top puffs up and is golden brown.
  12. Serve at room temperature.

Zucchini & Potato Salad

Ingredients

  • 2 zucchini
  • 12 new potatoes or a variety such as Mimi, Cosmos or Salad Blue
  • Handful of fresh chives
  • Olive oil

Instructions

  1. Cook the new potatoes in their skins, cool and cut into quarters.
  2. Grate the zucchini and add black pepper to taste.
  3. Mix the potatoes and zucchini with a handful of chopped fresh chives and olive oil to serve.

As the summer temperatures continue to rise, the 90% water content of zucchini and the substance of potatoes work well to freshen and comfort in these straightforward recipes.

Gardeners and cooks who are fans of farmers markets and local greengrocers can take advantage of the pleasure of eating fresh zucchini and potatoes together when in season.

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The copyright of the article Zucchini & Potato Soup Frittata & Salad Recipes in Seasonal Cooking is owned by Susan Morris. Permission to republish Zucchini & Potato Soup Frittata & Salad Recipes in print or online must be granted by the author in writing.
Zucchini can Cook Well with Potatoes, Susan Morris Zucchini can Cook Well with Potatoes
   
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