Zucchini And Fennel Soup Zucchini Fenchel Suppe Recipes

ZUCCHINI FENNEL NOODLES

Steps:

• Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
• Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT

Steps:

• Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

ZUCCHINI AND FENNEL SOUP (ZUCCHINI FENCHEL SUPPE)

Steps:

• Melt butter in a large pot over medium heat. Add onion. Cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini. Cook, stirring occasionally, for 3 minutes.
• Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.