Tortellini & Zucchini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large carrots, finely chopped
• 1 large onion, diced
• 2 tablespoons minced garlic
• 1 teaspoon chopped fresh rosemary
• 2 14-ounce cans vegetable broth
• 2 medium zucchini, diced
• 9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
• 4 plum tomatoes, diced
• 2 tablespoons red-wine vinegar

Directions

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Source: Tortellini & Zucchini Soup

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ingredients

• 1 pound fresh or frozen gnocchi
• 2 tablespoons butter
• 2 medium shallots, chopped
• 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• Freshly ground pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Source: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4 as a side dish

Ingredients

1 medium-large zucchini, sliced into 1/4 inch coins

1/2 Cup Flour

2 eggs, beaten

2 tsp salt

1-2 Tbsp vegetable or olive oil (for saute pan)

Directions

1. Distribute 1 tsp salt over zucchini slices.

2. Add remaining 1 tsp salt to beaten egg.

3. Put flour and egg in separate shallow dishes next to stove.

4. Heat lightly greased saute pan to medium heat.

5. Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.

6. Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.

* You can serve with the basic or spicy dipping sauces or nothing at all.

Source: Hobak Jun