If you are like me, or like some of my friends, you may have zucchini up the wazoo right now. At the beginning of the season, everyone planted their gardens and everyone thought zucchini was a good idea. And now, everyone is drowning in giant, mutant zucchini squash. Like, seriously, zucchinis the size of my thighs. Do you know how big that is?
We’ve had zucchini bread with varying levels of success, zucchini parmesan (delicious), and zucchini fritters which were also delicious, because they were very much like potato pancakes, but with zucchini. After this post, I will never again have to worry about misspelling zucchini again in my life.
Another recipe for zucchini is a simple, light soup my mom made when I was a child. I tried making it last year, but I deviated from the recipe by adding stuff. Garlic, onions, broth all sound like good ideas. But they aren’t. My variation wasn’t as good as I remember as a kid. I’ve always been a screw up.
Without further ado, ado, ado:
Beef Zucchini Soup
3/4 lb steak cut into 1/2 inch cubes. Don’t get offended by the beef. You can skip it if you want. But it won’t be the same as when I was a kid. And you will just have to live with yourself.
1 tablespoon olive oil
1 16 once can diced tomatoes in juice
3 cups water
2 large celery ribs
2 medium potatoes cut into bite sized pieces
1 bay leaf
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups zucchini coins, or in our case, zucchini wedges cut down from the size of a dinner plate.
Brown the beef in the oil. Add everything else except for the zucchini. And you’re going to think, “Really? Water? What about beef broth?” And, don’t do that. Just fucking don’t. Use the water. Bring it all to a boil, reduce the heat, cover and simmer for 40 minutes or until the veggies are tender. Adjust the seasonings as you like. And the zucchini and cook for another 2 or 3 minutes.
Serve with delicious godamned Bisquick biscuits and party like it’s 1985.