1. I don't bother peeling the zucchini. It's your call. I just run it through the ultra fine slicer in my food processor.
2. It tastes better in just water and sea salt versus broth. The broth makes it taste too much like pea soup. Bleh. Sometimes I add herbs and sometimes I don't bother.
Somedays, the last thing I want is herbs!
3. I will use 3-4 c. zucchini and a minimal amount of water and microwave it for about 10 minutes, then drain/puree.
4. I mix this with other stuff--usually spinach or greens and herbs. It makes the IF in the spinach more gut friendly and creamy. In essence, it's just babyfood zucchini.
5. When I ate salad, I loved blanched or grilled zucchini with it. Now, I eat the greens cooked/pureed and the zucchini the same way and season/accompany it as desired.
I also used to like zucchini combined with beets or carrots or turnips. I also like spinach combined with fruit, which I puree. I have discovered that the zucchini is pretty good with a fruit accompaniment as well, i.e. berries!!! Zucchini is technically a fruit and I find it less starchy than say a banana which is similar in its structure/shape. Bananas also grow on vines.
6. This is mostly what I do these days with veggies--steam and puree and make babyfood really fast.
7. About 4 c. will yield 2 servings unless this is all I feel like having. Try it mixed with spaghetti squash, too.
Some like it with salsa--tomatoe or other fruit base. Kick it up as many degrees as you dare. (I've got an evil ulcer/h.pylori so I keep things really really tame, and have to stop myself from eating mustard out of the jar!)
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Re: Velvety zuccini soup
