I love zucchini and pairing them with lemon is perfection. They are a vegetable that should not sit in the fridge long. I do roast them or grill them when the weather is too hot for soup but soup is my preferred way to eat zucchini. I happened to have 100% beef dogs and soup could never be enough FOOD for my husband. The above is his portion served with yummy cultured sauerkraut.
You will need:
4 zucchini ( green or yellow or mixed) cut into 1 inch cubes, roughly
1 large white onion
8 cups stock or water
1 lemon ( rind and juice)
3 tablespoons butter
1/2 tablespoon Oregano
1 teaspoon Sage
Salt & Pepper
Method: Sautè the zucchini and onion until fairly translucent, a little browning is fine but you want a tiny bit of crunch in the zucchini. Add the spices and mix, salt and pepper to taste. Cover with stock and add the lemon rind. Let simmer for 20 minutes. I use an immersion blender to blend up my soup. I enjoy a few small chunks accompanied by mostly blended soup. Blend in a blender if you prefer and to your liking thickness wise. I squeeze a wedge of lemon in each bowl with a drizzle of cold pressed olive oil.
*Fermented hot sauce goes well with this dish if you would like some heat.