- chicken broth
- fresh mint
Chilled Zucchini-Mint Soup
- Simmer zucchini in chicken broth.
- Puree in a blender with buttermilk and fresh mint.
- 5 medium zucchini
- 1 large tomato, chopped fine
- 2 green onions, chopped fine
- 1 T chopped parsley
- 2 slices salami, finely chopped
- 1/2 cup shredded cheese
- Cut each zucchini lengthwise, then crosswise, into three equal
- Using a small teaspoon, scooop a small hollow from each of
- Cook the zucchini in simmering water for about three minutes.
- Run under cold water, and pat them dry with paper towels.
- Combine remaining ingredients in a small bowl.
- Spoon the filling evenly into the zucchini boats.
- Broil the boats 3-4 inches from the heat until the cheese melts.
- Zucchini squash is so prolific
in home gardens that there is an official night designated for
getting rid of it: National Sneak Some Zucchini Onto Your Neighbor's
Porch Night (August 8).
- Archaeologists have traced
squash origins to Mexico, dating back from 7,000 to 5,500 BC, when
they were an integral part of the ancient diet of maize, beans,
and squashes. A variety of squash native to the Ozark region
of Arkansas and Missouri may be the living ancestor of today's
many varieties of summer squash and related gourds. Research
indicates it was cultivated in this area by natives
more than 3,000 years ago.
- The colonists of New England
adopted the name squash, a word derived from several Native American
words for the vegetable which meant "green thing eaten green."
- Eventually summer squash made
its way to the warm Mediterranean regions of Europe where it thrived
and was renamed zucchini by the Italians and courgette by the French.
Both names mean "small squash," which implies that they
were eaten at their small, young stage.
- Summer squash is very low
in calories and high in fiber. It is rich in beta-carotene, vitamin
C, folic acid and calcium. One cup of summer squash has nearly
as much potassium as a banana. It also contains the valuable mineral
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative
Extension Service, Oklahoma Department of Agriculture, Food and Forestry
and the Oklahoma State Department of Education
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