Doing some planting in the next few weeks and before I know it, these lovely Z’s will be coming out my ears! Unfotunately, I’m the only one in my house who likes this versatile vegetable. If you live in a similar situation, just remember that it’s really easy to hide zucchini in soups and casseroles, especially if you peel it:)
- 1 small onion, chopped
- 1 T. Unsalted Butter
- 2 Cups chicken broth
- 2 T. Chopped Canned green chilies
- 1/2 t. each, Salt and Pepper
- 2 small zucchini, chopped
- 1 C. Frozen Kernal Corn (thawed)
- 1 C. Whole Milk (2% will work)
- 2 ounces Monterey Jack Cheese, cut into 1/4 inch cubes
- Fresh Ground Nutmeg
- Parsley for Garnish
In a large saucepan, cook onion in butter until translucent. Add broth, chilies, salt, pepper, zucchini and corn. Bring to a boil; reduce heat. Cover and cook 5 minutes. Stir in milk and heat until just hot (do not boil). Add cheese; sprinkle with nutmeg and parsely and serve.
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