We were visiting Nova Scotia a few summers ago when we discovered Zuccinni Soup for the first time. We took our car over on the ferry and then drove along the coast to Cape Breton. We stopped at a little mom and pop lunch place were they were serving Zuccinni Soup for lunch.... you really didn't have too many choices so that was lunch. It was terriffic! Everyone was so friendly and generous, and they shared the recepie with me and I've been making it ever since. It's perfect for all the extra zuccinni and summer squash you ultimely end up with this time of year. I cube up my extra's and pop into the freezer in a ziploc. You don't have to blanch it, just cube it and that's it. All winter I make this soup - I hope you like it.
In a large dutch oven
Saute onions, garlic, and one cup of rice.
Add the zuccinni and 1 can of your favorite broth - chix/vegi/beef
Fill half the pot with water and cook on low heat for at least 30 minutes.
Then whirl around in the blender, return to pot and season to taste.
I hope you have other idea's - post for all to see in comments.
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