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.