**Zucchini and Cheddar Cheese: A Culinary Symphony of Delight**
Zucchini and cheddar cheese, a classic culinary duo, unite to create a symphony of flavors in this delectable dish. With a medley of recipes ranging from fritters and muffins to casseroles and soups, this article offers a culinary journey that showcases the versatility of these ingredients. Embark on an exploration of taste and texture as you discover new ways to relish the goodness of zucchini and cheddar cheese. Each recipe is meticulously crafted to highlight the unique characteristics of these ingredients, resulting in a symphony of culinary delights that will tantalize your taste buds and leave you craving more.
ZUCCHINI AND CHEDDAR CHEESE SOUP
Provided by Marialisa Calta
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield Six servings
Number Of Ingredients 10
Steps:
- Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
- Puree in small batches in a blender or food processor and set aside in the saucepan.
- In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 10 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
CHEDDAR CHEESE SOUP WITH ZUCCHINI, BROCCOLI, AND CARROTS
I found this at Good Cheap Eats, a highly recommended blog for great recipes! I'm going to try this recipe as part of a freezer cooking plan.
Provided by Cynthia Q
Categories Vegetable
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Tips:
- Choose fresh zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has soft spots.
- Shred the zucchini: Use a box grater or a food processor to shred the zucchini. This will help it cook evenly.
- Drain the zucchini: After shredding the zucchini, place it in a colander and press out any excess moisture. This will help prevent the zucchini from making the casserole too watery.
- Use a sharp knife to dice the onion: This will help prevent the onion from tearing when you cut it.
- Cook the onion and garlic until softened: This will help bring out their flavor.
- Use a good quality cheddar cheese: The cheddar cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that you enjoy the taste of.
- Bake the casserole until it is golden brown and bubbly: This will ensure that the casserole is cooked through and that the cheese is melted and gooey.
Conclusion:
This zucchini and cheddar cheese casserole is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up any extra zucchini that you may have on hand. The casserole can be served on its own or with a side salad or roasted vegetables.
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