Botanically zucchini is considered a fruit, but in the culinary world it is treated as a vegetable so we will go with that! High in folate, potassium and vitamin A, zucchini is a great addition to your diet. Zucchini can grow quite large, but they are usually harvested when smaller to yield a better flavor. They are reasonably priced, and I would recommend buying organic when possible.
My favorite way to get zucchini into our diet is with black bean soup. The black bean soup recipe I use blends the soup, so you cannot even see the chunks of zucchini. I use a recipe called “Sneaky Momma’s Black Bean Soup” from one of my favorite cookbooks, Vegan Lunch Box by Jennifer McCann (with a few tweaks of course!). How can you not love a recipe with that title? Here it is:
Black Bean Soup
- ghee (or olive oil to make it vegan)
- 1/4 onion
- 1/4 red bell pepper
- 1 garlic clove, minced
- 1 tsp. ground cumin
- 1 medium zucchini, chopped
- 1 tomato, chopped
- 2 (15-oz) cans black beans, drained or about 3 1/2 Cups cooked black beans
- 1/2 tsp. oregano
- 3/4 tsp. salt
- black pepper
Melt ghee in saucepan over medium-high heat. Add onion and bell pepper and cook until softened, about 4 minutes. Add garlic and cumin and stir briefly, then add zucchini, tomato and 1 1/2 Cups water or vegetable stock (I use vegetable stock because it gives the soup a tastier flavor). Bring to a boil, then turn heat to low and simmer, covered, for about 5 minutes or until the zucchini is tender. Stir in black beans and oregano. Puree soup in blender until smooth and creamy. This soup freezes well. I always make a double batch and freeze some!