Best 4 Zucchini And Lemon Thyme Soup Recipes

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Indulge in a culinary journey with a refreshing and flavorful Zucchini and Lemon Thyme Soup. This delightful soup is a symphony of summer flavors, capturing the essence of fresh zucchini, zesty lemons, and aromatic thyme. Its vibrant green color and enticing aroma will tantalize your senses, while its creamy texture and delicate flavors will leave you craving more. But this article is not limited to just one recipe - it's a treasure trove of culinary delights, offering variations and alternatives to suit every taste and dietary preference.

From the classic Zucchini and Lemon Thyme Soup, you'll discover a delightful Vegan Zucchini Soup, a hearty and wholesome Zucchini and Potato Soup, and a tantalizing Zucchini and Corn Chowder. Each recipe brings its unique charm to the table, whether it's the creamy richness of coconut milk, the earthy sweetness of roasted red peppers, or the smoky depth of paprika. With such a diverse selection of recipes, there's something for everyone to enjoy. So, embark on this culinary adventure, explore the vibrant flavors of zucchini, and let your taste buds experience the magic of this versatile vegetable.

Here are our top 4 tried and tested recipes!

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME



25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme image

On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.

Provided by Suzy Karadsheh

Categories     Appetizer     Side Dish

Number Of Ingredients 8

3 to 4 zucchini, (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves, (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

  • Preheat your oven to 350 degrees F.
  • Mix together the grated Parmesan, thyme, and spices in a medium bowl.
  • Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
  • Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
  • Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
  • Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

FAST AND EASY ZUCCHINI SOUP



Fast and Easy Zucchini Soup image

This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.

Provided by Jilly Bean

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 4

5 zucchini, sliced
5 cups water
7 cubes chicken bouillon
1 (8 ounce) package cream cheese, softened and cut into 4 sections

Steps:

  • Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
  • Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
  • Blend the soup with an immersion blender until smooth.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g

CHILLED ZUCCHINI SOUP



Chilled Zucchini Soup image

Categories     Soup/Stew     Vegetable     Appetizer     Quick & Easy     Zucchini     Summer     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

1/4 lb shallots, thinly sliced crosswise (1 cup)
2 tablespoons extra-virgin olive oil
1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
2 (2- by 1 1/2-inch) strips fresh lemon zest
1 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 3/4 cups water
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh dill
1/2 cup well-shaken buttermilk or plain yogurt
Garnish: thinly sliced or torn zucchini blossoms

Steps:

  • Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
  • Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
  • Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
  • Stir in buttermilk and season with salt.

ZUCCHINI WITH LEMON AND THYME



Zucchini with Lemon and Thyme image

This lemony vegetable side dish goes well with roasted or grilled chicken, steak, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 1/2 pounds zucchini (about 3 medium)
2 teaspoons plus 2 more teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme, leaves

Steps:

  • Cut zucchini into large pieces. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add half the zucchini and toss to coat in oil. Season with salt and pepper and cook until golden brown in spots, about 4 minutes. Transfer zucchini to a serving bowl. Repeat with 2 more teaspoons oil and remaining zucchini. Stir batches together and add lemon juice and thye leaves; season with salt and pepper.

Nutrition Facts : Calories 69 g, Fat 5 g, Fiber 1 g, Protein 2 g

Tips:

  • Choose fresh, tender zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
  • Use a mandoline or food processor to slice the zucchini thinly: This will help the zucchini cook evenly and quickly.
  • Sauté the zucchini in olive oil until it is tender: This will bring out the zucchini's natural sweetness and flavor.
  • Add the onion, garlic, and thyme to the pot and cook until the onion is softened: This will add flavor and aroma to the soup.
  • Stir in the vegetable broth and bring to a boil: Then, reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
  • Add the lemon juice, salt, and pepper to taste: Lemon juice will brighten the soup and add a touch of acidity, while salt and pepper will enhance the other flavors.
  • Serve the soup hot, garnished with fresh thyme: You can also add a dollop of plain yogurt or crème fraîche for a richer flavor.

Conclusion:

This zucchini and lemon thyme soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up fresh zucchini from your garden. With its bright, flavorful broth and tender vegetables, this soup is sure to be a hit with your family and friends.

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