A zucchini glut? 🤔 ...here are a few recipes I've tried, posted at random, to help get through this oh-so-difficult time of the gardening year...😎 Of course, the best method is still to not let the zucchini grow to the size of a zeppelin! ☺️...The texture and flavor are just better with young zucchini! Today: ➡️ Creamy Zucchini Soup ⬅️ ...when I’m preparing zucchini, I usually scrape out the seeds with a tablespoon, ...and in the spirit of “zero waste,” that spongy “flesh” doesn’t end up in the trash—no, it’s used to make a delicious little soup... using the following recipe: Cook the scraped-out “insides” of the zucchini with a little coconut milk and spices like chili, garlic, and raz-el-hanout, coriander for 30 minutes, puree in a blender, strain through a sieve, froth it up, garnish with sautéed zucchini pieces and whole-grain rye bread croutons, serve not too hot, and enjoy 😋😋😋 Of course, you can also use the whole zucchini! Personally, though, I prefer to use the hollowed-out zucchini for other culinary delights... (The plate in the photo has sautéed tofu cubes as a topping!)