Creole Zucchini Bisque Recipes

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GARDEN ZUCCHINI BISQUE



Garden Zucchini Bisque image

Make and share this Garden Zucchini Bisque recipe from Food.com.

Provided by soulmatesforever

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter or 2 tablespoons margarine
2 cups sliced zucchini (1/8 inch)
1 cup fresh mushrooms, sliced 1/4 inch
1/2 cup chopped onion (or 1 medium)
1/4 cup chopped fresh parsley
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 (10 3/4 ounce) can chicken broth (I use 1 3/4 cups water with 2 packets of chicken boullion)
3/4 cup cream (I use milk)
1 pinch pepper

Steps:

  • In 3 quart saucepan melt 2 tbsp butter; add zucchini, mushrooms, onion and parsley.
  • Cook over medium heat, stirring occasionally, until vegetables are crisply tender (6 to 8 min).
  • Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 min).
  • Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5 to 7 min).
  • Stir in cream, pepper and zucchini mixture.
  • Continue cooking until heated through (5 to 6 min).

ZUCCHINI CREOLE



Zucchini Creole image

Make and share this Zucchini Creole recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 20m

Yield 1 saucepan, 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs zucchini, sliced
4 medium tomatoes, peeled, cored and diced
1 cup water
1 teaspoon salt
1 garlic clove, crushed
1/2 teaspoon thyme
1/8 teaspoon basil
1 dash black pepper
1 dash red pepper

Steps:

  • Wash and put the zucchini in a saucepan with tomatoes and water. Add salt, garlic, thyme, basil and peppers. Simmer together until zucchini is just tender, about 10 minutes. Be careful not to overcook. The tomatoes give a lot of flavor and butter is not necessary.

Nutrition Facts : Calories 54.4, Fat 0.8, SaturatedFat 0.2, Sodium 603.3, Carbohydrate 10.9, Fiber 3.4, Sugar 7.5, Protein 3.3

ZUCCHINI CREOLE CASSEROLE RECIPE



Zucchini Creole Casserole Recipe image

Provided by ajcooper

Number Of Ingredients 14

For sauce:
1 1/2 to 2 lbs zucchini
1/2 cup onion, chopped
1/2 cup celery, slice diagonally
1/2 cup green pepper, chopped
1/2 tsp sugar
2 cups tomatoes
2 tablespoons cooking oil
1/8 teaspoon garlic powder
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1 8-oz can tomato sauce
1 bay leaf
Mozzarella cheese, sliced

Steps:

  • For Sauce: Saute onions, celery and green peppers in cooking oil. Combine remaining ingredients, except cheese, and cook over slow heat 40 to 45 minutes or until thickened. Cut zuchini into bite size pieces. Put half in 2 qt casserole dish. Spoon enough sauce to cover. Cover with cheese sauce. Layer remaining. Bake at 325 degrees for 50 to 60 minutes.

ZUCCHINI BISQUE



Zucchini Bisque image

Recipe is from the Appetizers from A - Z cookbook. This is a chilled soup; although I am quite sure you could serve it warm if desired. You can substitute low fat sour cream and cream cheese. Prep time does not include "chill" time in refrigerator.

Provided by DailyInspiration

Categories     Cheese

Time 20m

Yield 8 cups

Number Of Ingredients 8

4 medium zucchini, sliced
2 (14 1/2 ounce) cans chicken broth (or vegetable broth)
1 bunch green onion, sliced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) carton sour cream
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried dill weed

Steps:

  • Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat and let cool completely.
  • Combine half each of zucchini mixture, cream cheese, and sour cream in an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining zucchini mixture, cream cheese and sour cream.
  • Combine pureed mixture, salt, pepper, and dill weed in a large bowl. Cover and chill.

Nutrition Facts : Calories 194.8, Fat 16.6, SaturatedFat 9.2, Cholesterol 46.8, Sodium 754.5, Carbohydrate 6.8, Fiber 1.4, Sugar 5.1, Protein 6

TOMATO ZUCCHINI BISQUE



Tomato Zucchini Bisque image

This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)

Provided by Heartsong

Categories     Low Protein

Time 45m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 15

3 zucchini (large, chopped into 1/2-inch chunks or sliced, it doesn't matter)
2 onions (cut into 1/8ths)
2 carrots, sliced
3 stalks celery, sliced
1 bulb of garlic (top sliced off to expose cloves)
2 bell peppers, any color, quartered
4 tablespoons olive oil (or as desired)
2 (14 1/2 ounce) cans diced tomatoes (You may use 8 small or 4 large fresh tomatoes)
1 quart chicken broth
1/2 cup white wine
1/2 cup whipping cream (optioinal)
1/2 cup sweet basil, a large handful
salt
pepper
parmesan cheese (grated or sliced on top)

Steps:

  • Simmer tomatoes, carrots and celery in broth. You may roast the fresh tomatoes with the other vegetables if you wish. If using canned, though, add them here.
  • Drizzle other vegetables with olive oil, sprinkle with salt and pepper, toss and bake at 350 to 425 for 30 to 45 minutes or until tender and slightly carmelized on the bottom, Stir occasionally. Drizzle olive oil onto garlic and roast in the same pan.
  • Combine vegetables and pot of broth; add wine and basil.
  • Return to boil over medium heat while stirring, reduce to simmer, and simmer for a couple of minutes to blend flavors.
  • Remove from heat, puree with immersion blender, and add whipping cream.
  • Reheat to warm cream but do not boil.
  • Adjust salt and pepper, but remember the parmesan cheese grated on top will be salty, too.
  • Serve with grated parmesan cheese.

Nutrition Facts : Calories 142, Fat 8.9, SaturatedFat 3.1, Cholesterol 13.6, Sodium 429, Carbohydrate 11.8, Fiber 2.7, Sugar 5.7, Protein 3.7

CHILLED ZUCCHINI BISQUE WITH LEEKS ANDLEMON



Chilled Zucchini Bisque with Leeks Andlemon image

Provided by Molly O'Neill

Categories     project, soups and stews, appetizer

Time 30m

Yield Four to six servings

Number Of Ingredients 18

3 large leeks, rinsed and coarsely chopped
1 clove garlic, peeled and minced
1 teaspoon olive oil
4 teaspoons fresh thyme
2 teaspoons dried savory
2 teaspoons fresh basil
1 tablespoon grated lemon rind
12 zucchini, rinsed and thinly sliced
4 cups chicken or vegetable broth, homemade or low-sodium canned
1/4 cup dry white wine
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 teaspoon grated orange rind
1 teaspoon olive oil
2 cups mint leaves
1 cup parsley leaves
1/4 cup slivered almonds
4 scallions, rinsed and minced

Steps:

  • Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 15 minutes.
  • Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes. Puree the soup in a blender until smooth. Pass through a strainer in a large bowl. Cover and chill in the refrigerator until cold.
  • Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor. Puree until smooth. Season to taste with salt and pepper. Ladle the chilled soup into bowls. Swirl in the pesto and garnish with scallions.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 13 grams, TransFat 0 grams

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